Mango Pound Cake Recipes
MANGO POUND CAKE
Steps:
- 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. POUR 1/3 of the cake batter into 12-cup fluted tube pan sprayed with cooking spray. Toss mangos with remaining flour; stir into remaining cake batter. Pour over batter in 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. Sprinkle with powdered sugar just before serving. Kraft Kitchens Tips Size-Wise The mangos provide a refreshing flavor twist to this classic cake that's the perfect dessert to serve at your next special occasion. Special Extra Serve topped with additional chopped fresh mangos. Variation Substitute a 10-inch tube pan for the fluted tube pan. Calories 310 Total fat 15 g Saturated fat 9 g Cholesterol 90 mg Sodium 190 mg Carbohydrate 40 g Dietary fiber 1 g Sugars 27 g Protein 4 g Vitamin A 10 %DV Vitamin C 4 %DV Calcium 4 %DV Iron 6 %DV
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MANGO POUND CAKE RECIPE - REAL SIMPLE
From realsimple.com
4/5 (2)Category Dessert, Snack, Brunch, CakeCuisine CaribbeanTotal Time 3 hrs
- Preheat oven to 350°F. Brush an 8½-by-4½-inch loaf pan with butter and line with parchment paper, leaving a 2-inch overhang on the long sides. Whisk flour, baking powder, and salt in a medium bowl.
- Beat butter, sugar, and coconut oil in a stand mixer fitted with the paddle attachment on medium-high until very light and fluffy, 8 to 10 minutes. Add vanilla and beat to combine.
- Add eggs, 1 at a time, and beat to combine (mixture may look broken). Scrape down sides of bowl, being sure to go all the way to the bottom. With mixer on low, add dry ingredients and beat until evenly combined. Fold in mango and transfer to prepared pan.
- Bake until golden and a skewer inserted in the center comes out clean, about 1 hour and 20 minutes. Let cool for 20 minutes in pan, then transfer to a wire rack to cool completely, at least 1 hour. Loaf will keep, tightly wrapped at room temperature, for up to 4 days.
MOIST MANGO POUND CAKE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory Snack, Dessert, Cake
- Pre-Prep - Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square pan) with butter and flour. Rub the interior of pan with butter, then add flour and swirl it around to make a coating. Set aside. Also, peel mangoes, and using food processor puree the pulp to yield about 3/4 cup puree. (add 1-2 tbsp water if puree looks too thick or lumpy. It should be smooth like pancake batter. Not runny or too thick )
- Using a hand mixer or stand mixer, cream together room temperature butter and sugar until pale yellow in color.
- With mixer running at low add 2 eggs (one at a time), blending well after adding each egg. Also add coconut extract, coconut milk, oil, and 1/2 cup mango while mixing. Mix on medium for good 4 minutes or until mixture has good volume, and is creamy.
MANGO POUND CAKE - PATI JINICH
From patijinich.com
4.5/5 (8)Category DessertCuisine MexicanTotal Time 50 mins
- Preheat oven to 350 degrees Fahrenheit. Grease a 9"x 13" baking pan with butter and dust with flour.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 2 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, about another 5 minutes. One at a time, beat in the eggs on medium speed until completely smooth and creamy, about 2 minutes.
- Put the diced mango, buttermilk, and almond and vanilla extracts in a blender, and puree until completely smooth.
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