Passion Fruit Cake
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4.9
52 reviews
Excellent
Passion Fruit Cake
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Passion Fruit Cake uses passion fruit pulp combined with a batter of almond flour, all-purpose flour, sugar, instant vanilla pudding mix, and rum to create a moist, flavorful cake. A passion fruit nectar and rum syrup soak adds concentrated tropical citrus and warmth. The cake’s texture is soft yet substantial, blending bright fruit flavors with subtle vanilla notes.
Description
This cake’s key element is the passion fruit nectar, made by boiling passion fruit pulp with water and straining to remove solids. The nectar is incorporated into the cake batter along with almond flour, all-purpose flour, sugar, instant vanilla pudding mix for moisture, baking powder, salt, butter, vegetable oil, milk, eggs, and rum. The batter is baked in a bundt pan.
The syrup involves butter, sugar, golden rum, and passion fruit nectar, adding a moist, flavorful finish that enhances the tropical fruit character. The use of rum in both cake and syrup adds depth and warmth.
The finished cake has a tender crumb with tropical passion fruit brightness balanced by sweetness and subtle vanilla from pudding mix. It works well as a dessert or a coffee cake, offering a rich yet fresh flavor profile.
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Ingredients
For Fruit Nectar:
- 1 cup passion fruit pulp (can be found in frozen foods or in hispanic markets)
- ½ cup water
For Cake:
- ⅓ cup almond flour
- 2 cups all-purpose flour unbleached
- 1 ½ cups sugar
- 1 .4 ounce box instant vanilla pudding mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter one stick) at room temperature, unsalted
- ½ cup vegetable oil or canola oil
- ½ cup milk at room temperature
- 4 large egg at room temperature
- ¼ cup rum
- ½ cup passion fruit nectar
For Syrup:
- 1 tick butter unsalted
- ¾ cup sugar
- ½ cup rum golden
- ½ cup passion fruit nectar
Instructions
FOR THE NECTAR
- In a small saucepan, combine 1 cup passion fruit pulp and ½ cup water and heat to a boil, stirring until well combined. Place a fine mesh sieve over a bowl and pour the nectar through. Discard any solids. You'll use this nectar in the cake and the soaking syrup.
FOR THE CAKE
- Set the oven rack in the middle of the oven. Preheat the oven to 350°. Liberally spray a bundt pan with nonstick spray. Sprinkle ⅓ cup almond flour in the bundt pan and rotate the pan to evenly coat the sides and center column with the almond flour. Set aside.
- In a large bowl combine 2 cups unbleached all purpose flour, 1 ½ cups sugar 1 3.4 ounce box instant vanilla pudding mix, 2 teaspoons baking powder and 1 teaspoon salt. Whisk to combine. Add the ½ cup unsalted butter at room temperature and ½ cup vegetable or canola oilto the flour mixture and beat on medium speed until combined but crumbly.
- Add 4 large eggs and ½ cup milk, both at room temperature. Start on low speed and increase to medium to medium-high, beating for about 2 minutes. Add ¼ cup rum and ½ cup passion fruit nectar and beat for one more minute.
- Transfer the batter to the prepared cake pan and bake for 55-60 minutes in the center of the oven. Use a skewer to test for doneness... if it comes out clean, it's ready. Remove from oven and allow it to cool for 10-15 minutes in the pan.
FOR THE SYRUP:
- While the bundt is baking, make the syrup. In a small saucepan over medium heat, melt 1 stick unsalted butter with ¾ cup sugar and ½ cup passion fruit nectar, stirring until the sugar is dissolved. Add ½ cup golden rum and simmer until it becomes syrupy (about 5-6 minutes). Remove from heat and set aside.
SOAKING THE BUNDT WITH SYRUP:
- With the cake in the pan, use a skewer to poke holes all over the cake. Pour the syrup over the top. It will look like too much syrup to be absorbed; that's ok. Let the cake cool to room temperature, then cover it with plastic wrap and rest overnight. The syrup will be distributed throughout as it rests.
REMOVING THE BUNDT FROM THE PAN:
- The next day, heat the oven to 350°. Remove the plastic wrap and place the cake in the oven for 10 minutes, this will heat up the sticky syrup and allow the cake to release from the pan. Invert the cake onto a cake plate. Serve with powdered sugar and whipped cream if desired.
Notes
- This cake serves well as a dessert and also functions as a coffee cake, pairing nicely with coffee or tea.
- Use passion fruit pulp available frozen or in Hispanic markets for authentic flavor.
- The syrup with rum and passion fruit nectar adds moistness and fruit intensity to the finished cake.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
90mg
(30%)
Sodium
189mg
(8%)
Potassium
158mg
(3%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
670IU
(13%)
Vitamin C
4.7mg
(5%)
Calcium
54mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 90mg | 30% |
| Sodium | 189mg | 8% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 54mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
52 reviews
Excellent
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