GRANADILLA ORANGE BUNDT CAKE

250 g castor sugar
250 g butter at room temperature
280 g self raising flour
2 ml salt
4 jumbo eggs
1½ tablespoons 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

Glaze:
Blend together until it forms the right consistency for the topping glaze. Glaze once cake has cooled.

Cake:
Preheat oven to 180 ºC and prepare a ring Bundt tin with spray and cook.
Cream butter and sugar together until pale and fluffy. Add 1 egg at a time beating well after each addition.
Add granadilla pulp, essence and orange rind and beat further.
Sift flour and salt and add into butter/egg mixture along with the milk in small alternate batches.
Pour batter into Bundt tin and bake for 45 to 55 mins until golden or until a skewer comes out clean.
Allow to cool before glazing.

Source and Photo: Gail Haselsteiner