Tropical Mango Rum Cake
- Yield servings
The richness of a traditional rum cake is enhanced by the silky and bright mango.
Ingredients
- Cake:
- 1 cup butter, softened
- 1 3/4 cups sugar
- 3 -- eggs
- 1 large ripe mango, peeled, pitted, and pureed (slightly over 1/2 cup)
- 1/4 cup dark rum
- 2 teaspoons pineapple extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coconut
- Mango Rum Topping:
- 1/2 cup butter
- 2/3 cup brown sugar
- 1/2 cup cream
- 1/4 cup dark rum
- 1 cup ripe mango, peeled, pitted, and diced
Instructions
- Preheat oven to 325F; grease and flour a 9-inch springform pan.
- Beat butter and sugar until light and fluffy. Add eggs, mango puree, rum and extract, beating until well mixed. Add flour, baking powder and salt; beat just until dry ingredients are incorporated. Stir in coconut.
- Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean, tenting with foil if top browns too quickly. Let cool before removing from pan.
- Cut into wedges and top with a spoonful of Mango Rum Topping.
- To prepare Mango Rum Topping, melt butter in a small saucepan. Stir in brown sugar, cream and dark rum. Cook and stir for 5 minutes over low heat; stir in diced mango.
