Passionfruit Poundcake

• None None For the Cake
• 17 tbsp butter, at room temperature
• 1 cup plus 1 tbsp sugar
• 1/2 tsp vanilla extract
• 4 large eggs
• 2 1/2 cups self-rising flour, sifted
• 1 pinch salt
• None None For the Passionfruit Icing
• 1 1/3 cups confectioners' sugar
• None None Pulp of 1 passionfruit
• 1 tsp butter

1. Preheat oven to 350u0b0F. Grease and line a deep 8-inch square pan.
2. Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour and salt.
3. Spoon mixture into prepared pan. Bake, 50 minutes, until cake shrinks slightly from sides of pan. Cool in pan, 5 minutes, then turn out onto a wire rack to cool completely.
4. For passionfruit icing, combine confectioners' sugar and passionfruit pulp in a small heatproof bowl. Mix well until thick and smooth. Beat in butter and place over a pan of simmering water, stirring, until glossy and smooth. Pour over cake and leave to set before cutting.

butter, sugar, vanilla, eggs, flour, salt, sugar, passionfruit, butter

Taken from recipes-plus.com/api/v2.0/recipes/28205 (may not work)