Rum Passion Fruit Cake

Course: Dessert
Cuisine: American
Keyword: bundt cake, passion fruit, rum
Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time: 12 hours
Total Time: 13 hours 30 minutes
Servings: 15
Calories: 432kcal
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!
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Ingredients

For Passion Fruit Nectar

  • 1 cup passion fruit pulp (can be found in frozen foods or in hispanic markets)
  • 1/2 cup water

For Passion Fruit Cake

  • 1/3 cup almond flour
  • 2 cups unbleached all purpose flour
  • 1 1/2 cups sugar
  • 1 3.4 ounce box instant vanilla pudding mix
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (one stick) at room temperature
  • 1/2 cup vegetable or canola oil
  • 1/2 cup milk at room temperature
  • 4 large eggs at room temperature
  • 1/4 cup rum
  • 1/2 cup passion fruit nectar

For The Rum Passion Fruit Syrup

  • 1 stick unsalted butter
  • 3/4 cup sugar
  • 1/2 cup golden rum
  • 1/2 cup passion fruit nectar

Instructions

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.

Notes

I served this as a dessert, but when my Mom tried it, she thought it would be a good coffee cake.

Nutrition

Calories: 432kcal | Carbohydrates: 48g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 189mg | Potassium: 158mg | Fiber: 2g | Sugar: 32g | Vitamin A: 670IU | Vitamin C: 4.7mg | Calcium: 54mg | Iron: 1.4mg