Passion Fruit Rum Bundt
With holes poked in the cake and passionfruit syrup poured over the top, the cake soaks up all the flavor like a sponge. This decadent cake is paired with a crunchy crown of toasted pecans on the top.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Place 1/4 cup of Pecans (4 Tbsp) in a food processor and pulse until fine.
step 3
Spray a pan with Nonstick Cooking Spray (as needed). Add the pecan crumbs to the pan and dust all sides.
step 4
Toast remaining cup of Pecans (1 cup) the oven until lightly browned. Remove from oven and roughly chop pecans.
step 5
Add Unsalted Butter (1/2 cup) and cook over medium heat for 6-8 minutes swirling occasionally, until milk solids start to turn a golden to golden brown color, remove from heat.
step 6
Set aside to cool for 5-10 minutes.
step 7
Combine All-Purpose Flour (2 cups), Granulated Sugar (1 1/2 cups), Instant Vanilla Pudding (1 pckg), Baking Powder (2 tsp), and Salt (1 tsp). Whisk to combine. Add Eggland's Best Classic Eggs (4), Canola Oil (1/2 cup), and Milk (1/2 cup). Beat for 2 minutes.
step 8
Add browned butter to the mixture beat on medium speed. Add Rum (4 Tbsp) and Passion Fruit Nectar (1/3 cup) and beat for 1 minute.
step 9
Transfer the batter to the prepared cake pan and bake for 50-60 minutes in the center of the oven.
step 10
Remove the cake from oven and allow it to cool for 10-15 minutes.
step 11
To make the syrup, in a saucepan, melt Unsalted Butter (1/2 cup) with Granulated Sugar (1 cup) and Water (4 Tbsp), stirring until the sugar is dissolved. Add the White Rum (4 Tbsp) and Passion Fruit Nectar (1/3 cup) and simmer for a few minutes until it becomes syrupy.
step 12
While the cake remains in the pan, use a skewer to poke holes all over the cake. Pour the syrup over the cake, dabbing with a pastry brush until it's been absorbed. Place the cake (in the pan) into the refrigerator overnight.
step 13
To make the glaze (optional), mix the Powdered Confectioners Sugar (1/2 cup) with Milk (2 Tbsp) and stir until smooth. Drizzle glaze over the cake.
