Mile High Passion Fruit Pound Cake

I love anything passion fruit and this cake is no exception! It's filled with tangy tropical flavor and has the loveliest moist, dense texture. 

1 pound (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1/2 cup buttermilk, room temperature
1/2 cup passion fruit pulp, room temperature

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, baking powder, salt, and 1/2 cup flour, beat until combined. Add 1 egg and beat in until fully incorporated. Repeat with each egg, beating well after each addition. Beat in flour in two additions, mixing until it just disappears. Slowly drizzle in buttermilk and passion fruit pulp with the mixer running on low. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.

Vanilla Passion Fruit Glaze

1/3 cup passion fruit pulp, plus a little more
3 cups powdered sugar
2 teaspoons vanilla extract

With an electric mixer, beat together 1/3 cup passion fruit pulp, powdered sugar, and vanilla extract. Add more pulp a spoonful at a time until you reach desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more pulp, one teaspoon at a time. Slowly drizzle over cooled cake.