I was so excited when I found out that the theme for BundtBakers this month was Tropical - this theme is made for where I live! There is such an abundance of fantastic fruit here, and although I quickly made my choice I think that I may have to make a few more bundts based on this idea.
This week has been an absolute whirlwind of a week, culminating with my computer dying last night and I seriously did not think I would get this post up in time. I am glad that I did since this bundt is so good. Passion-Orange-Guava juice is very popular here, and is usually called POG. If you fly on Hawaiian Airlines between the islands you will be offered a small cup of this juice, and if you are anything like me you will try to see if you can get another one as it is so good. Since I am a big fan of lilikoi (passionfruit) I decided to do a quick drizzle over the top of the cake of by mixing the pulp of one passionfruit (strained of seeds) with one cup of powdered sugar, but the cake would be fine without it too.
Many thanks to my daughters ~ Lauren, who is an absolute speedster when it comes to typing and helped me by typing up some recipes for me, and Ashleigh who edited my photos and let me use her computer to get the post ready - love you guys!
Phew, I can't believe I am about to hit publish - and I am wondering what I haven't remembered :). For more on our group, BundtBakers, please scroll down after the recipe.
Orange Passion Guava Bundt Cake
(Printer Friendly Recipe)
- 1 cup butter, at room temperature
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 eggs
- 2 cups passion-orange-guava juice, reduced to 1/2 cup
- ½ cup milk
- Pour the 2 cups of the passion-orange-guava juice in a small saucepan and bring to a boil. Lower heat and continue to cook until reduced to about half a cup.
- Preheat the oven to 325℉.
- Spray the inside of a 10-cup Bundt pan thoroughly with Baker's Joy.
- Whisk the flour, baking powder, and salt in a medium bowl until thoroughly combined.
- In the bowl of the stand mixer fitted with a paddle attachment, beat the butter with the granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, and then the egg yolk, beating well after each addition until incorporated.
- Beat in the reduced passion-orange-guava juice.
- With the mixer on low, add the flour mixture (in two increments) alternately with the milk, beginning and ending with the flour and beating just until combined.
- Pour the batter into the prepared pan, smooth the top and bake for about one hour, until a cake tester comes out clean.
- Let the cake cool for about 15 minutes, then invert on to a cake rack and let it cool completely.
- Drizzle with glaze if desired.
Recipe adapted from Cake Simple by Christie Matheson
- #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
- We take turns hosting each month and choosing the theme/ingredient.
- If you are a food blogger and would like to join us, just send me an email with your blog URL to firstname.lastname@example.org.
Thanks to the wonderful Lauren who blogs at From Gate to Plate for hosting this month.
Our lovely group, Bundt Bakers, just keeps growing. It's awesome! This month we have 18 amazing Bundts that fit the bill for any tropical fruit loving person! Be sure to hop on over and check them out. Totally drool worthy!