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So, just in time for the mango season comes a recipe for the lightest, fluffiest, mango-iest, pound cake I have ever tasted. This cake’s delicate crumb is thoroughly perfumed with the season’s best mango flavors. Truly Ahhhhmazing!!
Bring all the ingredients to room temperature including the unopened can of soda.
Preheat your oven to 325 F or if you are using a gas stove bake at 300 F.
Grease and flour a 10-inch fluted tube or bundt pan and set aside. You can also use Baker’s Joy, which is a non-stick spray with flour included in it.
Put the butter into a large bowl. Beat the butter with an electric stand mixer on medium speed for 30 seconds. If you are using a smaller hand held mixer beat for about one minute.
Gradually add the sugar to the butter, beating on medium to high speed about six minutes total or until very light and fluffy. This is a very important step, as creaming these ingredients help to aerate the batter and makes for a lighter cake. It is a very important step, so please do not skip it.
Add vanilla, almond, lemon, and mango extracts until incorporated.
Beat in the eggs one at a time. Beat the eggs into the mixture for at least 30 seconds after each addition. Be sure to scrape down the bowl often.
Gradually add the flour, beating on low to medium speed just until combined.
Fold in the finely chopped mango and soda, and then pour immediately into the prepared pan.
Bake at 325 F, or 300 F if using a gas stove, for about an hour. You may begin checking for doneness after 45 minutes with a gas oven.
If you are using a light colored pan, you can tell when the cake is done if a skewer inserted near the center of the cake comes out clean. If you are using a darker colored pan, you can tell if the cake is done when the edges are browned. It can be difficult to gauge when this cake is finished, therefore start checking after the first 45 minutes.
Once the cake is finished, remove it from the oven and let it rest in the pan for just ten minutes. Then invert the pan onto a platter to remove the cake and allow to cool.
For the glaze put the powdered sugar in a bowl. Then simply add enough orange juice to the powdered sugar to make it drizzling consistency. Go slowly with adding more liquid. I would encourage you to add a teaspoon at a time, mixing after each teaspoon until you see it is at the right consistency.
Spoon the glaze over the top of the cooled cake, allowing it to slowly roll down the sides.
Recipe inspired by Lisa at sweetdreamsdesserts.com.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!