MANGO CAKE WITH LEMON ICING
What makes this cake so tastey is using pureed fresh mango. I don't advise using frozen or canned mango. This cake is incredibly moist!
Provided by breezermom
Categories Dessert
Time 1h15m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 17
Steps:
- For the cake:.
- Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
- Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
- Add eggs, one at at time, beating after each addition.
- Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
- Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- For the icing:.
- Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
- Spread the lemon icing on top of the cooled cake.
Nutrition Facts : Calories 437.3, Fat 12, SaturatedFat 4.6, Cholesterol 35.6, Sodium 296.9, Carbohydrate 81.3, Fiber 1.5, Sugar 55.8, Protein 3.8
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