Mango & Pumpkin Spice Cake
Recipe: #21884
November 25, 2015
Categories: Desserts, Cakes, Mango, Pumpkin, Thanksgiving, Oven Bake, Vegetarian, Spices, Kosher Dairy, more
"Recipe source: Saveur (November 2015)"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (207.6 g)
- Calories 638.6
- Total Fat - 30.2 g
- Saturated Fat - 4.7 g
- Cholesterol - 104.2 mg
- Sodium - 490.4 mg
- Total Carbohydrate - 86.4 g
- Dietary Fiber - 2.2 g
- Sugars - 57.4 g
- Protein - 7.8 g
- Calcium - 37.5 mg
- Iron - 1.4 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees f.
Step 2
Grease and flour a 9 inch springform cake pan.
Step 3
In a bowl whisk together the dry ingredients (flour - salt). In another bowl whisk the sugar with the wet ingredients (pumpkin - eggs) until smooth.
Step 4
Cut half of one mango into 1/2 inch cubes and stir into the batter (wet ingredients)and add to the dry ingredients.
Step 5
Scrape the batter into the prepared pan and smooth the top.
Step 6
Cut the remaining mangoes (1 1/2 mangoes) lengthwise into thick slices and the fan the slices over the top of the cake in a circle.
Step 7
Bake the cake for 2 hours or until a toothpick inserted in center comes out clean. Transfer to a rack and cool completely.
Step 8
Unmold the cake and transfer to a serving platter and dust with confectioners' sugar before serving.
Tips
No special items needed.
0 Reviews
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