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Recipes Dessert
Vanilla Cake with Granadilla Topping

Enjoy this easy to make tea loaf  best eaten the day it’s baked.


  • 175 g butter, softened
  • 175 g caster sugar
  • 260 g cake flour
  • 10 ml (2 t) baking powder
  • 3 eggs
  • 60 ml hot water
  • Rhodes Quality Granadilla Pulp



  1. Cream the butter, margarine and caster sugar in an electric mixer until pale and light and fluffy.
  2. Sift the flour and baking powder together in a separate bowl.
  3. Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour.
  4. Sift the remaining flour into the creamed mixture and mix until well combined.
  5. Pour in the hot water and beat to mix well.
  6. Spoon the batter into a loaf baking pan that has been sprayed with non-stick spray and lined with baking paper.
  7. Bake in a pre-heated oven at 180°C for 1 hour or until a skewer inserted in the middle comes out clean.
  8. Cool.
  9. To make the Granadilla Topping, place the creme fraiche in a bowl.
  10. Reserve 30 ml (2 T) Rhodes Granadilla Pulp and stir the remainder into the creme fraiche.
  11. Add enough icing sugar to taste, the topping should be just slightly sweet.
  12. Once the loaf has cooled, spread the Granadilla Topping on the top and drizzle with the reserved Rhodes Quality Granadilla Pulp.

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