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Passion Fruit and Orange Cake
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Passion Fruit and Orange Cake
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Passion fruit is widely popular in the Latin kitchen with its bright, bold, sweet flavor.  Used to make preserves, mousses, ceviche, sweet syrups, cocktails and cakes this juice adds a special touch to any dish.  This cake is bursting with the flavor of passion fruit.

Prep time
Bake/Cook time
0:50 to 0:60
12 - 14 servings
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Passion Fruit and Orange Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:50 to 0:60
Yield :
12 - 14 servings



  • 1 1/2 (3 sticks) unsalted butter, at room temperature
  • 3 cups all-purpose flour*
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 tablespoons grated orange zest
  • 1/4 cup fresh orange juice
  • 1/2 cup passion fruit juice



  • Thinly sliced fresh oranges

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350° F. Spray a 10-inch bundt pan generously with cooking spray.
  2. In a bowl whisk together flour, baking soda, baking powder and salt; set aside.
  3. Beat together butter and sugar with an electric mixer on medium speed until light and fluffy, about 5-7 minutes. Add 1/4 cup of flour mixture and beat until fully combined. Reduce speed to low, add eggs one at a time, beating until fully incorporated; scraping down sides with each addition of egg.  
  4. Add remaining flour mixture, buttermilk, orange zest, orange juice and passion fruit juice and beat on low until just combined. Scrape down sides and increase speed to high and beat for 1 minute.  Pour into prepared Bundt pan and bake for 50-60 minutes or until toothpick inserted comes out clean. Remove from oven and allow to cool for 20 minutes.


  1. In a bowl whisk together passion fruit juice, confectioner’s sugar and melted butter until smooth.
  2. Run a small knife around edges of bundt pan to loosen cake and invert on cake stand.  Layer thinly sliced orange slices around cake and drizzle with glaze.


Recipe developed for Imperial Sugar by Vianney Rodriguez

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