Recipe: Vanilla Lilikoi Poundcake

One of our most requested recipes is for our Vanilla Lilikoi Poundcake, which is served at both our Up Country Teas and our Tasting events.  We also have it available to purchase in our Sweet Shop at the Mill if you just drive up and want  something sweet and delectable to eat–make sure to have it warmed up slightly with a scoop of ice cream on the side–plus, you will always get a sample of our Vanilla Lilikoi Curd to drizzle on top.

A traditional poundcake asks for 1 pound each of butter, sugar and flour, plus eggs–this one requires a little less, 3/4 lb. of each, in order to allow for the lilikoi puree.

We are blessed to live in a place where we can find lilikoi right down the street, but I know it can be found in health food stores or the gourmet section of your local store.

You can make this in a tube pan or Bundt pan, muffin tins, mini-muffin tins or 3 small loaf pans. To make it extra-decadent, make sure to have some of our Vanilla Lilikoi Curd to drizzle on top–and don’t forget Rosalani’s  Hawaiian Vanilla Bean Ice Cream!

Vanilla-Lilikoi Poundcake

Ingredients:

    1 1/2 Cups butter, softened, plus 2 -3 Tablespoons for greasing your pan
    3 Cups sugar
    6 eggs, at room temperature
    3 Cups flour
    1 teaspoon baking powder
    1 teaspoon salt
    6 oz. lilikoi puree
    2  teaspoons Vanilla extract

Method:

    Prepare your tube or Bundt pan by greasing generously with butter.
    Cream together butter, and sugar in a stand up mixer until creamed and fluffy.  Add eggs one at a time until fully combined.
    Stir in lilikoi puree until just combined.  Add in vanilla extract.
    Sift together flour, baking soda and salt in a separate bowl.
    Add the flour mixture in thirds to the butter-lilikoi mixture, being careful not to over mix (this will make the crumb of the cake tough).
    Pour into prepared pan(s) and bake at 325 degrees until very golden around the edges and top (the time will vary depending on the size of your pan–mini muffin tins will take less time (approx. 20 minutes) and a tube pan will take longer (approx. 55-65 minutes).  Make sure to test the interior of the cake with a toothpick or cake tester.  If the top seems to be browning too quickly with the center not setting up, lower you heat.  We use a commercial convection oven here at the Mill, so things do cook differently.

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