Passion Fruit Loaf Cake
For cake:
1 1/4 cup flour
1 cup sugar
1 1/2 tsp baking powder
sprinkle of salt
1/2 cup butter, melted
1/3 cup fresh passion fruit juice (5-8 fruit)
2 large eggs
1/2 tsp vanilla
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For glaze:
1/2 cup powdered sugar
1 tbs passion fruit juice (about 2 fruit)
(Note: If you do not have enough passion fruit juice to make up 1/3 cup + 1 tbs, you can substitute lemon or orange juice to make up the difference. I would use the 1 tbs juice in the glaze to really punch up the passion fruit flavor of the cake, so set that aside before hand and make up the difference within the cake recipe with other citrus juice.)
Preheat oven to 350 degrees. Grease 8x4 inch loaf pan.
Sift together dry ingredients in larger bowl.
In smaller bowl, whisk together cooled, melted butter and passion fruit juice. Add eggs and vanilla to juice mix and whisk until well blended.
Pour wet ingredients into dry ingredients and whisk until blended.
Scrape batter into greased loaf pan. Bake 40-45 minutes.
Cool completely in pan. Run a knife around edges of pan and remove loaf onto a baking rack over a cookie sheet to catch drips from glaze.
To make glaze, sift powdered sugar into a bowl. Add juice and whisk until smooth. Spoon glaze over cake, allowing glaze to drip over edges. Let glaze harden before slicing. (About an hour).
(Notes: This cake can be made with any citrus juice with great success! Replace passion fruit juice with valencia orange, blood orange (makes a lovely pink cake), lime, or lemon juice or use a combination of all three for cake and glaze. This is a big favorite around our house. The cake is rich, moist and super easy to put together. Make it with your kids. Bake it the night before you need it and glaze it in the morning. Great for brunch, afternoon tea, bake sales, or potlucks. Most importantly, enjoy!)
