This cake is creamy, buttery and juicy with a delicious lilikoi flavor!
Passionfruit (Lilikoi) Pound Cake
12 tablespoons butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs, at room temperature
3 cups flour
1 teaspoon salt
1/4 cup passionfruit juice
1/4 cup Lilikoi jelly
1 teaspoon vanilla extract
For the Syrup:
1 cup passionfruit juice
1 cup sugar
For the Glaze:
2 cups confectioners sugar
1/4 cup syrup
3 T. Alize liquore
Preheat oven to 325 degrees. Butter and flour a 10-cup bundt pan.
Cream butter and cream cheese in mixer on medium speed until fluffy. Add sugar and beat well. Add eggs, one at a time. Stir together flour and salt. Add to butter mixture in 2 or 3 additions. Add juice, jelly and vanilla, mixing thoroughly. Pour into prepared bundt pan and bake 60 minutes. Let cake cool completely.
Make syrup by stirring juice and sugar in small pan until syrup boils. Remove from heat and cool. Poke holes in top of cake (still in pan), and pour or brush on 1/4 cup of syrup. Let sit until completely cool. Flip cake onto serving plate, and brush top and sides with an additional 1/4 c. syrup. Let sit for a few minutes before glazing.
Mix together remaining syrup, powdered sugar and 2-3 T. of Alize. Add more powdered sugar if needed. Drizzle glaze over top and sides of cake.