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Aunty's Lilikoi Pound Cake

A delicious, buttery, full-bodied lilikoi pound cake topped with a lilikoi glaze and fresh fruit.

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Prep Time: 10 | Cook Time: 75 | Ready In: 2+ hours
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Cooking Process:

Generously grease and flour a 10" bundt pan  (or 12 mini loaves)

Using an electric mixer, cream butter, Aunty Lilikoi butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking power and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in Aunty Lilikoi Passion Fruit Juice.

Pour batter into prepared pan(s).  Place in a cold oven, set temperature at 325 degrees and bake for 1 hour and 15 minutes without opening the oven door.  Bake for an additional 15 minutes if necessary.  (If using mini loaf pans, bake for 45 minutes).  Remove from oven and cool in pan for 15 minutes. Invert cake onto cake plate.  Glaze, if desired, using a glaze made with 1 cup powdered sugar and 2-3 TBSP Aunty Lilikoi Passion Fruit Juice.

Note:  My oven is a little funky, so it takes a little longer for my cake to bake.  I usually let mine bake 1 1/2 hours and then an additional 10 minutes.  Best to check it after the first 1 hour 15 minutes.