A Mango-Infused Pound Cake Recipe
Who doesn’t love a light and airy sponge cake? Pound Cakes are definitely a favourite, loved for generations in our country, enjoyed warm and fresh out the oven or cooled and coated with frosting. Here’s an easy recipe that anyone can try and enjoy at home with a delicious fresh fruity twist.
Yields: 1 10-inch cake, or 12 servings
Prep time: 15 minutes
Cook time: 1 hour and 30 minutes
Total time: 1 hour and 45 minutes
Ingredients
- 1 1/2 cups salted butter, room temperature (3 sticks)
- 8 ounces cream cheese, room temperature
- 3 cups granulated sugar
- 6 eggs, room temperature
- 3 cups all-purpose flour
- 1/2 cup cubed mangoes
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 table spoon mango extract
Directions
- Preheat oven to 325º F. Spray pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy (sugar is dissolved into butter).
- Add the eggs one at a time, beating well after each addition. Add the flour, salt, and vanilla and mango extract and beat until well blended but do not over mix.
- Lightly dust cubed mangoes with flour and gently fold into cake batter. Pour into the prepared pan.
- Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, about 1 1/2 hours. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool.
- Serve warm or decorate with buttercream as desired (recommended cream cheese meringue buttercream).
About Post Author
