Passion Fruit-Raspberry Pound Cake

Course: Dessert
Cuisine: American
Keyword: homemade, passion fruit, passion fruit pound cake, pound cake, raspberry pound cake
Dessert Type: Quick Breads
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour
Servings: 10
Calories: 295kcal
Author: Elizabeth LaBau
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!
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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

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.

Nutrition

Serving: 10g | Calories: 295kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 175mg | Potassium: 73mg | Sugar: 32g | Vitamin A: 350IU | Calcium: 35mg | Iron: 1mg