Glazed Mango Pound Cake
A dessert idea for Kwanzaa.
1 1/2 cups butter
6 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 cup finely chopped, peeled mango
1 1/2 cups sifted powdered sugar
3 to 4 teaspoons mango nectar or orange juice
2 mangoes, peeled and sliced
Allow butter and eggs to stand at room temperature for 30 minutes. Preheat
oven to 325 degree F. Grease and flour a 10-inch fluted tube pan; set aside.
Stir together flour and baking powder. In a large mixing bowl beat butter
with an electric mixer on medium speed for 30 seconds. Gradually add sugar
to butter, about 2 tablespoons at a time, beating on medium to high speed
about 6 minutes total or until very light and fluffy. Add vanilla and almond
extract.
Add eggs, one at a time, beating 1 minute after each, scraping bowl often.
Gradually add flour mixture, beating on low to medium speed just until
combined. Fold in the finely chopped mango. Pour into the prepared fluted
tube pan.
Bake in a 325 degree F oven for 60 to 65 minutes or until a wooden toothpick
inserted near center comes out clean. Cool on rack for 10 minutes; remove
from pan. Cool thoroughly on wire rack.
For glaze, in a small mixing bowl stir together powdered sugar and enough of
the mango nectar or orange juice to make of drizzling consistency. Spoon
glaze over cooled cake, allowing it to drizzle down sides. Serve cake with
mango slices. Makes 16 servings.
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