Mango & Pumpkin Spice Cake
Created by ellie on November 25, 2015
- Servings: 9
- Prep Time: 20m
- Cook Time: 2h
- Recipe #21884
Ingredients
- Butter, unsalted
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups granulated sugar
- 1 cup pureed pumpkin (canned or homemade)
- 1 cup oil (vegetable oil)
- 1 teaspoon vanilla
- 4 large eggs
- 400 grams mango (2 mango, peeled and pitted)
- Confectioners' sugar
How to Make
-
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.
Nutritional Facts
- 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