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Moist Granadilla Orange Bundt Cake with Granadilla & Bursting with Tropical Citrus
Moist, zesty Moist Granadilla Orange Bundt Cake with tropical flavors. Easy to bake, perfect for brunch or tea time.
This Moist Granadilla Orange Bundt Cake is a tropical dream, baked right in your kitchen. Moist, zesty, and slightly tangy, it’s perfect for brunch, tea time, or just because you need a little sunshine in your day.
Why You’ll Love this Moist Granadilla Orange Bundt Cake:
- Soft, fluffy texture that melts in your mouth
- Bursting with natural granadilla pulp and fresh orange zest
- Simple to make, but looks like a showstopper
- Perfect with a cup of tea or coffee, any time of day
Moist Granadilla Orange Bundt Cake brings tropical sweetness to your kitchen in every slice. Try it for a cozy brunch or tea time treat. Bring tropical flavors home with this simple Bundt cake.
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Moist Granadilla Orange Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 slices depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
Granadilla Orange Bundt Cake brings moist tropical flavor and zesty orange to your table. Make a slice of tropical delight for your next tea time get together.
Ingredients
Cake:
- 250 g castor sugar
- 250 g butter, at room temperature
- 280 g self-raising flour
- 2 ml salt
- 4 jumbo eggs
- 1 1/2 tbsp 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
Instructions
- Preheat your oven to 180°C/350°F and grease a Bundt tin with non-stick spray. I usually give it a quick dust of flour too, just to be safe.
- In a large mixing bowl, cream 250 g butter and 250 g castor sugar together until pale and fluffy, don’t rush it, take your time for a nice airy texture.
- Add 4 jumbo eggs, one at a time, beating well after each addition. It’ll look a bit curdled at first; don’t panic, it’ll come together.
- Stir in 115 g granadilla pulp, 5 ml pineapple essence, and 1 1/2 tbsp grated orange rind. Beat until everything’s evenly mixed and smells heavenly.
- Sift together 280 g self-raising flour and 2 ml salt, then fold into your butter-egg mixture alternately with 150 ml milk.
- Start and end with flour. Don’t overmix; just until combined.
- Pour the batter into the prepared Bundt tin and smooth the top.
- Bake for 45–55 mins, or until the cake is golden and a skewer inserted comes out clean.
- Let the cake cool in the tin for about 10 mins, then turn it out onto a wire rack to cool completely.
- Mix the juice of 1 orange with 300 ml sifted icing sugar until you get a smooth, pourable consistency.
- Pour over the cooled cake, letting it drip down the sides.
Pro Tip:
- If your glaze is too thick, add a splash more orange juice; too runny, add a bit more icing sugar.
Notes
Prepared, tried, and tested by Gail
Moist Granadilla Orange Bundt Cake combines tropical pulp with citrus zest for moist perfection. Discover a tropical cake that’s easy to make.
Moist Granadilla Orange Bundt Cake is a tropical treat that delivers soft, fluffy slices bursting with citrus and granadilla pulp. The cake is perfect for brunch, tea, or any moment when you want a sweet tropical escape. Every bite is moist, aromatic, and unforgettable.
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