Passion Fruit-Raspberry Pound Cake

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my disclosure policy for more information.

This Passion Fruit-Raspberry Pound Cake is the perfect “tea cake” or between-meals snacking bread, because it’s not too sweet or heavy. If you don’t have passion fruit you can use any fruit juice!

passion-fruit-bread-3

This Passion Fruit-Raspberry swirl bread was the happiest of accidents.

I’ve been doing some recipe testing for the book (yes, still, sigh, whimper) and I ended up with a cup of leftover passion fruit pulp, and about a quarter-cup of raspberry puree. After discovering the hard way that passion fruit pulp really, really does not taste good in a smoothie—unless you’re making a SUGAR SMOOTHIE, because man that stuff is sour—I started looking for a way to use it up that did not involve having to make more candy.

Turns out that passion fruit makes an absolutely delicious pound cake. And if there’s a raspberry swirl involved? So much the better.

passion-fruit-bread-1

I adapted a recipe for buttermilk pound cake and added passion fruit pulp and orange zest to the batter. (The orange doesn’t really come out, it just boosts the fruity flavor a little.) Then I added a few spoonfuls of raspberry puree to about a third of the batter, and swirled them all together. After baking, the bread was finished with a passion fruit glaze.

This bread is going to have me wishing for leftovers more often! It’s soft and moist, with a great sweet-tart flavor. It’s a perfect “tea cake” or between-meals snacking bread, because it’s not too sweet or heavy. If you don’t have passion fruit you can use any fruit juice—lemon, orange, grapefruit, mango, or guava all seem like they would be lovely.

passion-fruit-bread-2

I really liked the raspberry flavor, but next time I might omit the puree and stir in fresh raspberries instead, so the raspberry taste is more pronounced. You could also add other berries like blueberries, blackberries, or sliced strawberries.

🌸More Passion Fruit Recipes

Passion Fruit Pound Cake on a long rectangular white plate next to a knife and raspberries.

Passion Fruit-Raspberry Pound Cake

5 from 1 vote
This Passion Fruit-Raspberry Pound Cake is the perfect “tea cake” or between-meals snacking bread, because it’s not too sweet or heavy. If you don’t have passion fruit you can use any fruit juice!
Prep Time 35 mins
Cook Time 1 hr
Total Time 1 hr
Yield 10
Calories 295 kcal

Ingredients
 

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 4 ounces unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup passion fruit pulp, strained
  • zest of 1 orange
  • 1/2 cup buttermilk, room temperature
  • 2 tbsp raspberry puree, (can substitute 1/2 cup fresh raspberries)

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp passion fruit pulp
CUSTOMIZE: 10

Instructions
 

  • Preheat your oven to 350 degrees F. Spray an 8 1/2 x 4 1/2 loaf pan with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for now.
  • In a large mixing bowl, mix together the butter and the sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, then when they are fully incorporated, ad the vanilla extract, passion fruit pulp, and orange zest.
  • Turn the mixer to low and add a third of the flour mixture. When that is incorporated add half of the buttermilk, then half of the remaining flour, then the last of the buttermilk. Finally, add the rest of the flour and stir it in just until it is combined.
  • Remove about 1/3 of the batter and stir in the raspberry puree. (Alternately, you can stir fresh raspberries into the full portion of batter and then disregard the following instructions for swirling the batter.)
  • Drop the passion fruit and raspberry batter in alternating spoonfuls into the prepared loaf pan. When all the batter is in the pan, use a table knife to swirl it a few times—don’t over-swirl, or you’ll have a muddy batter!
  • Bake the cake for 50-60 minutes, until brown on top and a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes in the pan, then turn it out and let it cool completely on a wire rack.
  • Once cool, prepare the glaze. Whisk together the powdered sugar and 2 tablespoons of passion fruit pulp. If you prefer a thinner glaze, add up to 1 additional tablespoon of pulp. Pour the glaze over the cake and allow it to set at room temperature.
  • To store Passion Fruit Raspberry Pound Cake, wrap it in plastic wrap and keep it at room temperature for up to 5 days or in the freezer for several months.

MEASURING TIPS

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Click here to learn more about baking measurements and conversion.

Nutrition

Serving: 10 g | Calories: 295 kcal | Carbohydrates: 47 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 58 mg | Sodium: 175 mg | Potassium: 73 mg | Fiber: 0 g | Sugar: 32 g | Vitamin A: 350 IU | Vitamin C: 0 mg | Calcium: 35 mg | Iron: 1 mg
Share on Facebook Share on Pinterest
What You'll Need:
Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  For more information, see my Disclaimer and Disclosure Policy.

More Dessert Recipes To Try:

Leave a Review

Your comment will be visible after approval. Your email address will not be published.

Rate This Recipe!




What type of comment do you have?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • notyet100 wrote: