Mexican Mango Cake
- 1 1/2 cups or 3 sticks unsalted butter, at room temperature, plus more for greasing the pan
- 3 cups cake flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 large eggs
- 2 1/2 teaspoons vanilla extract
- 2 1/2 cups granulated sugar
- 2/3 cup buttermilk
- 2 cups chopped fresh or frozen and thawed mango
- 2 tablespoons water, plus extra, as needed
- 1 1/4 cup granulated sugar, plus extra, as needed
- 4 ounces cream cheese
- 2 tablespoons tequila, optional
- Edible flowers as garnish, optional
- Cake: Position a rack in the center of the oven.
- Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube or Bundt pan.
- Sift the flour, baking powder and salt into a large bowl.
- In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy.
- Add the eggs, beating well after each addition.
- In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.
- Pour the batter into the prepared cake pan.
- Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes.
- Transfer the cake to a wire rack and cool completely in the pan.
- Invert the cake onto the wire rack, then put it on a cake plate or platter.
- (Cooks Note: The cake can be prepared 1 day ahead.
- Cover tightly with plastic wrap and store at room temperature.)
- Topping: Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor.
- Blend until smooth and thick, adding extra water, if needed.
- Taste and adjust the sweetness with extra sugar, if needed.
- Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired
- Cut into slices and serve.
butter, cake flour, baking powder, salt, eggs, vanilla, sugar, buttermilk, mango, water, sugar, cream cheese, tequila, flowers
Taken from www.foodnetwork.com/recipes/marcela-valladolid/mexican-mango-cake-recipe.html (may not work)