Imagine a dessert that captures the essence of a Caribbean sunset in every single bite - our Rum Passion Fruit Cake is exactly that magical culinary experience! This tantalizing cake blends the exotic tartness of passion fruit with the rich, warm notes of dark rum, creating a dessert that's not just a treat, but a tropical journey for your senses. Whether you're dreaming of a beach vacation or want to bring a slice of paradise to your dining table, this cake promises to be your ultimate flavor escape.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Caribbean
Serves: 10 servings
Ingredients
- 1 cup passion fruit pulp
- 1/2 cup dark rum
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This will help remove any lumps and ensure a smooth cake texture.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually fold in the sifted dry ingredients, mixing gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently stir in the fresh passion fruit pulp and dark rum, mixing until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Brush the top of the cooled cake with additional rum for extra flavor and moisture.
- Serve at room temperature, optionally garnished with fresh passion fruit pulp or a dusting of powdered sugar.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and other ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When incorporating dry ingredients, mix just until combined to maintain a light, tender crumb.
- Fresh is Best: Use fresh passion fruit pulp for the most vibrant, authentic flavor. If unavailable, high-quality frozen pulp works well.
- Rum Selection: Choose a dark rum with good depth of flavor - the quality of rum will significantly impact the cake's taste.
- Even Baking: Rotate the cake pan halfway through baking to ensure uniform heat distribution and prevent uneven browning.
- Moisture Check: Use the toothpick test to ensure the cake is perfectly baked - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before adding any rum glaze or decoration to prevent sogginess.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
