250 g castor sugar,
250 g butter at room temperature,
280 g self-raising flour,
2 ml salt,
4 jumbo eggs,
11/2 tbs grated orange rind,
115 g granadilla pulp,
5 ml pineapple essence,
150 ml milk
Glaze:
Juice of 1 orange (or more if needed),
300 ml sifted icing sugar.
Blend together until it forms the right consistency for the topping glaze.
Glaze once cake has cooled.
Preheat oven to 180 C and prepare a ring Bundt tin with spray and cook.
Cream butter and sugar together until pale and fluffy.
Add 1 egg at a time beating well after each addition.
Add granadilla pulp, essence and orange rind and beat further.
Sift flour, salt and add into butter/egg mixture along with the milk in small alternate batches.
Pour batter into Bundt tin and bake for 45 to 55 mins until golden or until a skewer comes out clean. Allow to cool before glazing.
Source: Food Lovers Recipe
Posted, prepared, tried and tested by Gail Haselsteiner
