Divine Fruit Passion Cake

Name: Divine Fruit Passion Cake
Ingredients: 1 (18 ounce) box French vanilla cake mix; 1 (6 ounce) box vanilla pudding mix; 1/4 teaspoon nutmeg; 3 jumbo eggs; 1 1/3 cups 2% low-fat milk; 1/3 cup vegetable oil; 2 tablespoons meyer lemon rind, coarsely shredded; 1/3 cup fresh meyer lemon juice; 1 cup fresh wild blueberries; glaze; 1/2 cup fresh meyer lemon juice; 1 tablespoon meyer lemon rind, finely shredded; 1/4 cup water; 1/3 cup white sugar

14 ingredients

9 steps

Ingredients

1 (18 ounce) box French vanilla cake mix
1 (6 ounce) box vanilla pudding mix
1/4 teaspoon nutmeg
3 jumbo eggs
1 1/3 cups 2% low-fat milk
1/3 cup vegetable oil
2 tablespoons meyer lemon rind, coarsely shredded
1/3 cup fresh meyer lemon juice
1 cup fresh wild blueberries
glaze
1/2 cup fresh meyer lemon juice
1 tablespoon meyer lemon rind, finely shredded
1/4 cup water
1/3 cup white sugar

Directions

1

Preheat oven to 350 degrees.
2

Butter and flour a bundt cake pan or a tube pan and set aside until needed.
3

In a large bowl add the cake mix, pudding, nutmeg, eggs, milk, oil, lemon juice and shredded lemon rind, blend for 3 minutes.
4

Add the fresh wild blueberries gently and pour into prepared pan.
5

Bake for 35 - 38 minutes or until done.
6

Cool the cake in pan on rack for 10 minutes then turn out of pan and leave on rack.
7

Make the glaze by placing lemon juice, rind, water and sugar in a small pot and boil for 5 minutes, stirring constantly.
8

Poke holes on top and sides of cake and pour the glaze over top.
9

Allow to cool completely and serve with mango sherbet or sorbet.