Passionfruit Pound Cake

1. 1

   Make lemon pound cake the day before and refrigerate overnight.

2. 2

   put 1/2 cup passionfruit puree/juice/nectar in a nonreactive saucepan with the sugar.

3. 3

   Bring to a boil just to dissolve the sugar.

4. 4

   Cool.

5. 5

   Sift powdered sugar (2-3 cups) into a bowl and slowly add sweetened passionfruit mixture a couple of tablespoons at a time unril you have a thick glaze that is barely pourable.

6. 6

   Pour out of bowl, drizzling all over the top of the pound cake.

7. 7

   Take whipping cream and begin to whip at medium speed.

8. 8

   Add sweetened passionfruit in suffiecient quantity to flavor whipped cream.

9. 9

   Serve slices of iced cake with flavored whipped cream.

No additional tips available.