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.
Comments (9)
Palma-you're baking again-I want to be your neighbor!
Posted by janie | June 19, 2009 9:03 AM
Posted on June 19, 2009 09:03
So where do you get your passionfruit juice? I have the darnest time trying to find it here in Seattle. I do have some bottled concentrate that I brought back from Auntie Lilikoi's on Kauai. I also can't find fresh passionfruits that often.
Posted by Marta | June 19, 2009 9:19 AM
Posted on June 19, 2009 09:19
Now that looks delicious!
Posted by Cindy Ruth | June 19, 2009 9:31 AM
Posted on June 19, 2009 09:31
Marta, I can get Kerns juice or nectar in a box in the juice aisle of some grocery stores. Jelly, I can find at Bristol Farms and Jensens (2 upscale grocery stores).
Posted by Palma | June 19, 2009 9:48 AM
Posted on June 19, 2009 09:48
Does the nectar work as well? Do you adjust the amount of sugar if you use it? I think I can get nectar here. I'll look. If not Kerns, I think I can get Goya or another hispanic brand.
Posted by Marta | June 19, 2009 12:53 PM
Posted on June 19, 2009 12:53
Marta, I definitely think you could reduce the sugar in the syrup, and maybe even in the cake batter. It is a lot of sugar. I already reduced it from 1 1/2 cups to 1 cup for the syrup, and it is STILL very sweet. I didn't mess with the original cake recipe except to use juice and jelly instead of pulp (which I can't find fresh passionfruit). I also added the Alize, but it isn't necessary. It is a very moist pound cake!
Posted by Palma | June 19, 2009 4:22 PM
Posted on June 19, 2009 16:22
Palma-I've never heard of Alize liquor. What flavor is that? Could you substitute another type of liquor, like rum, or amaretto, etc.?
Posted by Cindy Ruth | June 20, 2009 12:21 AM
Posted on June 20, 2009 00:21
Cindy, Alize is a passion fruit liquor I love with prosecco. You could use rum, or leave it out completely.
Posted by Palma | June 20, 2009 6:40 AM
Posted on June 20, 2009 06:40
I am a passion fruit lover so I am so happy that I came across your recepie online. we are trying it now and I have to agree that this is really sweet. I think I will reduce the suger next time and maybe even add some grenadine or something to cut the sweetness a little.
Posted by Brandy | February 10, 2013 7:32 PM
Posted on February 10, 2013 19:32