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

  1. Preheat oven to 325F; grease and flour a 9-inch springform pan.
  2. 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.
  3. 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.
  4. Cut into wedges and top with a spoonful of Mango Rum Topping.
  5. 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.

Recipe courtesy of the National Mango Board

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