This bundt cake is super moist from the rum and passion fruit syrup that soaks into the baked cake overnight. Perfect for company and wonderful for a weekend brunch. Be sure to use my easy trick to get the cake out of the pan without breaking it!
1cuppassion fruit pulp(can be found in frozen foods or in hispanic markets)
For Passion Fruit Cake
1/3cup almond flour
2cupsunbleached all purpose flour
13.4 ounce boxinstant vanilla pudding mix
1/2cupunsalted butter(one stick) at room temperature
1/2cupvegetable or canola oil
1/2cupmilkat room temperature
4largeeggsat room temperature
1/2cuppassion fruit nectar
For The Rum Passion Fruit Syrup
1/2cuppassion fruit nectar
FOR PASSION FRUIT NECTAR
In a small saucepan, combine the passion fruit pulp and 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 in the passion fruit syrup.
FOR THE PASSION FRUIT 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 the 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 the flour, sugar, pudding mix, baking powder and salt. Whisk to combine. Add the room temperature butter and vegetable oil to the flour mixture and beat on medium speed until combined but crumbly.
Add the eggs and milk. Start on low and increase to medium to medium high, beating for about 2 minutes. Add the rum and passion fruit juice 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, the cake is ready. Remove from oven and allow it to cool for 10-15 minutes in the pan.
FOR THE RUM PASSION FRUIT SYRUP:
While the cake is baking, make the syrup. In a small saucepan over medium heat, melt the butter with the sugar and passion fruit nectar, stirring until the sugar is dissolved. Add the rum and simmer until it becomes syrupy (about 5-6 minutes). Remove from heat and set aside.
GLAZE THE CAKE
With the cake in the pan, use a skewer to poke holes all over the cake. Pour the syrup over the cake. It will look like there's too much syrup to be absorbed, that's ok. Let the cake cool to room temperature, then cover with plastic wrap and let it rest overnight. The syrup will distribute throughout the cake.
REMOVING PASSION CAKE FROM THE BUNDT 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.
I served this as a dessert, but when my Mom tried it, she thought it would be a good coffee cake.