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 |
| Servings | people |
- 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
Ingredients Cake ingredients
For the Icing
| Rate this recipe! |
- 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.
Hi,
I absolutely love your recipe. I always Google to find it and it works every time.
Hi Nawaal! That is such great news. I’m glad you like it – definitely one of my favorites! Thanks!
What could I have done wrong? Cake came out the oven dense, hardly risen, like a brick in fact. Have often made these klop en bak cakes and as u say, moist and fluffy inside. Definitely used self-raising, so what went wrong???
thanks Christine
Hi Christene! Please don’t stress I am sure you did everything right! Mmmm, I had a look at the recipe and I am almost sure I left out butter as an ingredient…I haven’t made this in a while so you are giving me the perfect opportunity to test this one out again and edit! xoxo
This Mother’s Day cake seems to be absolutely delicious, but I am a terrible cook and I need clear instructions:
– Where do the ingredients of the cake begin and end?
– Is the confectioners sugar (named under ingredients) the same as the icing sugar (named under instructions)?
– Does 1 granadilla pulp (ingredients) mean pulp from one granadilla?
– And if I buy preserved granadilla pulp from the supermarket: how many milliliters is that 1 granadilla pulp?
– I still find no butter among the ingredients.
– Referring to the “klop-en-bak-koek”: ek ken iemand wat dit ‘n moer-by-koek sou noem. 😉
Hi Elsabe,
The recipe has been updated to indicate the ingredients for the cake and for the icing.
Confectioners sugar is indeed icing sugar.
I updated the recipe to indicate that 1 granadilla pulp is indeed pulp from one granadilla.
The pulp from the granadilla is around 2 tablespoons, if you should use store bought pulp I would say you can use 2 tablespoons (30ml) of that for the icing.
After a chat with my mom, who uses this recipe on the regular, she mentioned you can replace the oil with butter, I do have to still test a version myself.
If you jump to my White Chocolate Bundt Cake recipe, I use my Aunts one bowl vanilla cake, – you can even use this one and add granadillas.
Hope this helps, let me know how it went!
Thank you so much, Anina. This recipe is clear and easy to follow and the granadilla cake was a great success. My family raved about it!
I too had no success with my cake… I use low fat milk not full cream milk do you think this was the problem. My cake too was dense and like a brick.
My cake also turned out flat and dense! The recipe called for 100ml grenadilla pulp. I used tin, was this too much liquid?
I also used low fat milk.
Hi Pauline, I would say 100ml is fine. This cake needs to be mixed on high for at least 3 minutes, so perhaps you needed to add a bit more mixing time. Hope this helps!