Mothers’ Day. Or should I phrase it as “a day for all the Mothers”. One day in a year when being a Mother really feels special. Or it should – to my standards.
Let me tell you a little bit about my mother.
She gave birth to 4 babies. Four babies people, no jokes. In the most natural and normal way a woman can. No meds no nothing.
I gave birth to one.
A boy that would change my life forever.
A boy that I would do anything for.
A boy that lights up my day in the most indescribable way I could think of.
A boy that I constantly think of, long for when he’s not with me, kiss and hug when he is with me.
A boy that I could not possible imagine my life without.
One I would die for…
If all of these overwhelming feelings are part of being a mother of one boy, how on earth must one feel when you are a mother of four?
There is no greater love.
To keep this Mothers’ Day totally special and add one to the books, try and surprise her with this delicious Granadilla Cake. It has a moist and fluffy centre, with a sweet and tangy taste experience from using fresh Granadillas.
It’s the perfect tea time treat or even serve it after lunch as a refreshing desert. Believe me – Mums love cake!
|Prep Time||10 min|
|Cook Time||25 min|
- 1 1/2 cups self raising flour
- 3/4 cups sugar
- 1/2 cup cooking oil or butter
- 1/2 cup cold milk
- 2 large eggs
- 5 ml vanilla essence
- pinch salt
- 100 gr granadilla pulp from fresh granadillas or store bought granadilla pulp
- 2 tablespoons granadilla pulp (pulp from one fresh granadilla)
- 1 1/2 cups confectioners sugar/icing sugar
For the Icing
- Preheat the oven to 180 degrees Celsius, and prepare one bunt or ring cake pan with nonstick spray.
- Add all the ingredients for the cake to an electric mixer, beat for 3 – 4 minutes, starting on medium speed and progressing to high speed.
- Scrape and mix all the ingredients in the mixing bowl with a spatula, and transfer the batter to the prepared cake pan.
- Bake for 20 – 25 minutes, if your tester comes out clean, your cake is done.
- Transfer cake to a cooling wire to cool.
- Place the icing sugar to a clean electric mixer bowl. Add the pulp of one granadilla, put the mixer on medium speed, and add more pulp as needed until icing sugar becomes a little droopy.
- Don’t add too much pulp too quickly then your icing will be too runny, add little at a time and increase the speed of the mixer until desired thickness are reached.
- Pour icing over cooled cake, and serve with lots of love and care.
This cake recipe is such a family favorite and a quick way to whip up a vanilla cake or some cupcakes. Use the base of this recipe (without the pulp) and combine it with your own flavors for a different cake. This is one version of what we in South Africa would call “’n klop en bak koek”. One of those recipes Mum would have in her recipe collection.
I absolutely love your recipe. I always Google to find it and it works every time.