Passionfruit Pound Cake


If you own a food business, or do any supply sourcing for one, you know that finding good quality, unique ingredients is tough.  Not just finding them, but finding the right price and quantity as well.  Need a little vanilla bean paste?  Well sure, you can find that at your specialty grocer, and it will only set you back one or two car payments.  Or, more commonly in my case, you find what you need, the price is right, but oh my, did I really want the five gallon bucket?


One of my favorite chocolates to make for my business is a Passionfruit Heart.  It’s a dark chocolate heart shell filled with a ganache made of white chocolate, passionfruit puree, honey, and butter.  Passionfruit, if you are not familiar with it, has a lovely, citrusy flavor that perfectly cuts the sweetness of white chocolate, and plays nicely off the deeper flavor of dark chocolate.  The puree has such a strong and pure flavor that a little bit goes quite a long way–which is what brings me back to the issue above.  The only place I’ve found my favorite passionfruit puree (made by Boiron) sells it in containers of just over two pounds.  At a great price, mind you, but TWO POUNDS!  And I use just an ounce or two at a time. It’s painful to admit, but I have in fact poured a container or two down the drain (sniff) after hitting the use-by date.  But no more!  A new day has dawned, and that day brings:


Passionfruit Pound Cake

(recipe adapted from my favorite lady, Betty Crocker)

  • 2 cups sugar
  • 1 cup butter, softened
  • 5 eggs
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup passionfruit puree

Heat oven to 350.  Grease and flour 12-cup bundt cake pan (I used one regular loaf pan and one mini loaf pan).

Beat sugar, butter, and eggs in large bowl on low speed, 30 seconds, scraping bowl frequently.  Beat on high speed 5 minutes, scraping bowl occasionally.

Mix flour, baking powder and salt.  Beat in alternately with the puree on low speed, scraping after each addition.  Pour into prepared pan(s).

Bake until pick inserted in center comes out clean, approximately 1 hour 10 minutes for a bundt cake, or 40-45 minutes for a loaf pan (20-25 minutes for a mini loaf).

I had additional puree left, so I simmered it in a saucepan with a little sugar and a dash of cornstarch, creating a lovely little sauce to pour over the cake.  Also, a little dollop of fresh whipped cream would be perfectly delightful, although the cake is moist and delicious plain as well.


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