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RECIPE
17 INGREDIENTS13 STEPS1hr 30min

Passion Fruit Rum Bundt

5.0
3 Ratings
With holes poked in the cake and passionfruit syrup poured over the top, the cake soaks up all the flavor like a sponge. This decadent cake is paired with a crunchy crown of toasted pecans on the top.
Passion Fruit Rum Bundt Recipe | SideChef
With holes poked in the cake and passionfruit syrup poured over the top, the cake soaks up all the flavor like a sponge. This decadent cake is paired with a crunchy crown of toasted pecans on the top.
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
1hr 30min
Total Time
$1.32
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1 1/4 cups
Pecans
2 1/2 cups
1/2 Tbsp
Baking Powder
1 tsp
1/2 cup
Canola Oil
1/2 cup
1/4 cup
1/4 cup
Water
1/4 cup
White Rum
1/2 cup
Powdered Confectioners Sugar
2 Tbsp
to taste
Nonstick Cooking Spray
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Nutrition Per Serving

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CALORIES
630
FAT
33.6 g
PROTEIN
5.6 g
CARBS
72.6 g

Cooking Instructions

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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Place 1/4 cup of Pecans (1/4 cup) in a food processor and pulse until fine.
Step 3
Spray a pan with Nonstick Cooking Spray (to taste) . Add the pecan crumbs to the pan and dust all sides.
Step 4
Toast remaining cup of Pecans (1 cup) the oven until lightly browned. Remove from oven and roughly chop pecans.
Step 5
Add Unsalted Butter (1/2 cup) and cook over medium heat for 6-8 minutes swirling occasionally, until milk solids start to turn a golden to golden brown color, remove from heat.
Step 6
Set aside to cool for 5-10 minutes.
Step 7
Combine All-Purpose Flour (2 cups) , Granulated Sugar (1 1/2 cups) , Instant Vanilla Pudding (1 pckg) , Baking Powder (1/2 Tbsp) , and Salt (1 tsp) . Whisk to combine. Add Eggs (4) , Canola Oil (1/2 cup) , and Milk (1/2 cup) . Beat for 2 minutes.
Step 8
Add browned butter to the mixture beat on medium speed. Add Rum (1/4 cup) and Passion Fruit Nectar (1/3 cup) and beat for 1 minute.
Step 9
Transfer the batter to the prepared cake pan and bake for 50-60 minutes in the center of the oven.
Step 10
Remove the cake from oven and allow it to cool for 10-15 minutes.
Step 11
To make the syrup, in a saucepan, melt Unsalted Butter (1/2 cup) with Granulated Sugar (1 cup) and Water (1/4 cup) , stirring until the sugar is dissolved. Add the White Rum (1/4 cup) and Passion Fruit Nectar (1/3 cup) and simmer for a few minutes until it becomes syrupy.
Step 12
While the cake remains in the pan, use a skewer to poke holes all over the cake. Pour the syrup over the cake, dabbing with a pastry brush until it's been absorbed. Place the cake (in the pan) into the refrigerator overnight.
Step 13
To make the glaze (optional), mix the Powdered Confectioners Sugar (1/2 cup) with Milk (2 Tbsp) and stir until smooth. Drizzle glaze over the cake.
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Nutrition Per Serving
Calories
630
% Daily Value*
Fat
33.6 g
43%
Saturated Fat
11.4 g
57%
Trans Fat
0.0 g
--
Cholesterol
102.1 mg
34%
Carbohydrates
72.6 g
26%
Fiber
1.5 g
5%
Sugars
56.7 g
--
Protein
5.6 g
11%
Sodium
413.7 mg
18%
Vitamin D
0.3 µg
2%
Calcium
60.6 mg
5%
Iron
1.5 mg
8%
Potassium
126.1 mg
3%
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