Passion Fruit-Ginger Pound Cake


Passion Fruit-Ginger Pound Cake
This recipe is from Baked, a regular column on SauceMagazine.com/blog.

Ingredients

1½ cups all-purpose flour

½ tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1 stick butter, room temperature

1 cup sugar

2 eggs

1 tsp. pure vanilla extract

4 Tbsp. passion fruit pulp or purée

½ tsp. ground ginger

½ cup white chocolate chips

1/3 cup, plus 1 1/3 Tbsp., buttermilk

Passion Fruit Glaze (optional)

5 to 6 Tbsp. passion fruit pulp or purée

¾ cup powdered sugar

Preparation

• Grease and flour a loaf pan.


• Preheat the oven to 350 degrees.


• Sift the flour, baking power, baking soda and salt together into a bowl.


• In another bowl, cream together the butter and sugar, beating the eggs in one at a time. Add in the vanilla, 4 tablespoons of the passion fruit pulp or purée and the ginger.


• Add the flour mixture and the buttermilk into the bowl with the creamed butter and sugar, alternately, until well combined.


• Stir in the white chocolate chips.


• Pour into the greased loaf pan.


• Bake for 50 to 60 minutes until golden on top, or when the tester comes out
clean.


• Meanwhile, make the glaze (if using): Mix 5 to 6 tablespoons of the passion fruit pulp or purée and ¾ cup powdered sugar together until all lumps have dissolved.


• Gradually add more powdered sugar until you achieve the consistency of a thick, drippable glaze.


• Once cake has cooled, drizzle glaze over the top.


• Once the glaze has set, serve.