Pamela Clark included this recipe for a classic boiled passionfruit fruit cake in her book, Memories & Recipes From The Test Kitchen. Ideal for afternoon tea, or as a fresh twist on Christmas pudding, here’s what Pamela has to say about this delicious recipe:
“I’d totally forgotten this lovely recipe sent in by one of our readers. If you happen to have a passionfruit vine, you’re going to love using some of the excess fruit for this cake. Boiled fruit cakes are easy to make and yummy to eat. If you follow the recipe all will be well. There are only two things that can go wrong. The boiled mixture must be cooled to room temperature. If you add eggs to a hot mixture, the eggs will ‘scramble’. If you add the flour mixture to a hot fruit mixture, the flour will ‘lump’ – there’s no way back if either (or both) of these things happen. If you like, use sherry instead of orange juice. Be careful not to overcook this cake. If you choose to use the 20cm round cake pan, it might take a little longer to cook – say 10 minutes or so.”
Ingredients
Method
Note
- It will take about 7 passionfruit to get enough strained passionfruit for this recipe. Canned passionfruit pulp is not a good substitute.
* The cake can be made up to 1 month ahead; store in an airtight container in a cool, dry place, refrigerate in humid weather. Cake can be frozen for up to 12 months.
