Passion Fruit Pound Cake
Using all the things you have in your pantry, especially this time of year, and adding our Just the Juice, Passion Fruit puree, you can make this at home. It has the tang of a lemon meringue pie with the lovely tangy flavor of lilikoi, yet it is still wonderfully sweet, as pound cake should be.
- 3 Cups Sugar
- 1 1/2 Cups softened Butter + a few tablespoons to butter your pans
- 3 Cups Flour
- 6 Eggs, at room temperature
- 6 oz. Passion Fruit Puree (Just the Juice)
- 2 tsp Vanilla
- 1 tsp Baking Powder
- 1 tsp Salt
- Preheat oven to 325 degrees Fahrenheit
- Prepare your pans by liberally greasing with butter.
- Cream together the sugar and butter, with a mixer, until well combined. Add 1 egg at a time until each one is incorporated into mixture.
- Add the passion fruit puree and vanilla until just combined.
- In a separate bowl sift together the flour, salt and baking powder. Add the flour mixture to the wet mixture in thirds until just incorporated.
- Pour your batter into the desired pan. I lift the pans about 2 inches above the cutting board and drop them to pop any bubbles and even out the top of the batter as best as I can.
- Bake until the sides start to turn brown and a toothpick comes out clean when put into the middle of the pound cake. The loaf pan took 55 minutes. If the top is browning too quickly you can lower your heat. My convection oven cooks a little different than a traditional oven.
- Slice in 1/2 - 1 inch slices and serve.
Lilikoi pound cake can be served plain, with fresh fruit on top or with whip cream.
You can make this in a loaf pan, bundt pan or individual cup cakes. Simply adjust the cooking time.