Although I used fresh mangoes in my pound cake, you could use frozen mangoes. The mangoes made the cake very moist. I put a buttermilk frosting on it, but you could also just sprinkle it with powdered sugar.
Although I love to bake, I try not to eat much of it. It looked so good when it was all done.
I wanted to be able to taste it to see if it was any good. Does than sound like an excuse? Just a small taste !!!
You could always substitute blueberries or other fruit in this cake and it would be great.
We all enjoyed it and then I sliced it up so my husband could take it to work. Good bye temptation!
They tell me they are gaining weight at work, but they haven't told me to stop sending in goodies. :)
Mango Pound Cake
2 cups plus 2 tsp. flour, divided
1-1/2 tsp. Baking Powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter or margarine, softened
2 cups granulated sugar
1 Tbsp. vanilla
1 mango, peeled, finely chopped (you can use frozen mangoes)
Heat oven to 325ºF. Mix 2 cups flour and baking powder; set aside. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour mixture on low speed until blended. Toss in mangoes and blend.
Pour batter into a 12 cup bundt pan. Bake 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Prepare frosting.
3-4 tablespoons buttermilk (you could also use regular milk)
2 cups powdered sugar
1/2 teaspoon vanilla
Add vanilla to powdered sugar. Add buttermilk 1 tablespoon at a time until you reach desired consistency. Drizzle over cake.
The post Mango Pound Cake first appeared on Eclectic Red Barn.
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