Passionfruit Poundcake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. Grease and line a deep 8-inch square pan.
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.
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.
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.