Passionfruit Blossom Bundt |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Not sure where this one came from, but it's another recipe I had saved in my catch-all foodstuff file on my computer. Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
3 eggs |
1/2 cup vegetable oil |
1 cup water |
1 (10 ounce) jar passionfruit jelly |
2 teaspoons grated orange peel (can use lemon peel instead) |
3/4 cup powdered sugar, sifted |
1 teaspoon orange peel (can use lemon instead) |
2 tablespoons fruit juice (you can use juice to complement the citrus peel used, or even passionfruit nectar, which can be foun) |
Directions:
1. Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan.
2. In a large bowl, combine cake mix, eggs, oil, 1 cup water, jelly and citrus peel. Mix according to package directions.
3. Bake cake at 350ºF for 45-50 minutes, or until a tester inserted in cake comes out with only a few moist crumbs on it. Cool cake in pan on wire rack for 15 minutes, then carefully invert cake onto a serving platter.
4. While cake is cooling, make glaze by mixing sifted powdered sugar and desired citrus peel. Add fruit juice, one teaspoon at a time, until glaze is pourable. Pour glaze over cooled cake. If you prefer that your glaze soaks in a bit more, pour glaze over still-warm cake. If you like more of a visible white glaze, use less juice to make glaze thicker.
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