Passion Orange Guava Bundt Cake #BundtBakers

This Passion Orange Guava Bundt Cake is baked with the reduced juice of all three fruits for a tender, tropical cake with a delicate sponge. The glaze is optional but I highly recommend adding it for extra flavor and prettiness.

This month our Bundt Bakers' host chose a prior event as our theme and asked that we recreate one of the Bundt cakes from June 2014. It was the first year of the Bundt Bakers group which we started in January after the prior group called Bundt-a-Month disbanded.

I was immediately attracted to the passion orange guava Bundt cake baked by my friend, Felice, from All That’s Left are the Crumbs. Felice and I have been baking/blogging friends for many, many years and I know that her cakes are always delicious. 

So I duly added my choice to our list and forgot all about it for a while. When it came time to bake the cake, I started searching for the juice Felice had used. It’s apparently a common combination in Hawaii where, according to Felice, it’s known as POG and Hawaiian Airlines even serve it as a welcome drink when you fly between the islands. 

Well, I’m here to tell you that I don’t think it’s being exported from Hawaii anymore. I came across lots of instances on the internet where people were asking where to get POG now. My search led me to various websites that Google told me mentioned it, but they were all out of stock. 

So I had to make my own. 

As I mentioned on my creamy avocado yogurt dip post, I brought this cake to a friend’s house for dessert, so please excuse the terrible lighting on the cut cake photo. 

Passion Orange Guava Bundt Cake

If you cannot get POG - passion orange guava juice - where you live, use 2/3 cup or 156ml of each juice to make the combo. This is probably going to leave you with three containers of juice to finish off but no worries because you can just mix them all together and pretend you are flying between the Hawaiian islands. Add some rum. I won’t tell. 

This recipe is adapted from All That’s Left are the Crumbs. Felice adapted hers from Cake Simple by Christie Matheson.

Ingredients

For the cake:

2 cups or 480ml passion-orange-guava juice (or see note above for sub amounts)

1 cup or 227g butter, at room temperature, plus extra for the Bundt pan

1 cup or 200g granulated sugar

1/2 cup, packed, or 100g light brown sugar

2 1/4 cups or 280g all-purpose flour, plus extra for the Bundt pan

2 teaspoons baking powder

1/2 teaspoon fine sea salt

3 eggs, at room temperature

1/2 cup or 120ml milk

For the glaze:

1 cup or 125g powdered sugar

3-4 teaspoons passion-orange-guava juice

Method

Pour the passion-orange-guava juice in a small saucepan and bring to a boil.  Lower heat and continue to cook until reduced to about half a cup. This thickens and darkens a bit as it cooks down.

Preheat the oven to 325°F and prepare your 10-cup Bundt pan by coating it generously with butter then flour. 

Whisk the flour, baking powder, and salt in a medium bowl until thoroughly combined.

In the bowl of your stand mixer, beat the butter with the two sugars medium speed for 2 to 3 minutes, until light and fluffy.  Scrape down the bowl with a rubber spatula and add the first egg. 

Add next two eggs, one at a time, beating well after each addition until incorporated. 

Beat in the reduced passion-orange-guava juice. 

With the mixer on low, add the flour mixture (in two increments) alternately with the milk, beginning and ending with the flour and beating just until combined. 

Spoon the batter into the prepared pan, smooth the top and bake for about one hour, until a cake tester comes out clean.

Let the cake cool for about 15 minutes, then invert on to a cake rack and let it cool completely.

To make the glaze, mix 3 teaspoons juice with the powdered sugar. Add the last teaspoon of juice, if necessary, to get pouring consistency. 

When the cake is cool, drizzle or pour on the glaze.

Enjoy! 

Check out all the tropical Bundts my Bundt Bakers are sharing today. Many thanks to our host, Patricia of Patyco Candybar and to Wendy of A Day in the Life on the Farm for her behind-the-scenes assistance.

• Patyco Candybar: Guava and Pineapple Impossible Cake 
• Food Lust People Love: Passion Orange Guava Bundt Cake 
• A Day in the Life on the Farm: Pineapple Lime Mini Bundts 
• All That’s Left Are The Crumbs: Pineapple Pound Cake 
• Sneha’s Recipe: Pineapple Pound Bundt Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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