MANGO RUM CAKE
Make and share this Mango Rum Cake recipe from Food.com.
Provided by Wendy Ross
Categories Breads
Time 55m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, beat 5 minutes.
- Grease pan and coat with flour to prevent cake sticking to sides of pan.
- Place roasted pecans in bottom of the pan, then pour in the batter.
- Bake 50- 60 minutes in 350° F. In tube pan.
- (Cake is done when the cake springs back to the touch, or when it shrinks away from the sides of the pan.)
- Glaze: Bring to boil.
- Boil 3 minutes.
- Remove cake from pan as soon as it come from the oven.
- Spoon glaze over cake.
- I pierce the cake with a knitting needle to let the glaze seep into the cake.
Nutrition Facts : Calories 274.2, Fat 13.8, SaturatedFat 3.1, Cholesterol 48.9, Sodium 273.9, Carbohydrate 30.8, Fiber 0.6, Sugar 21.4, Protein 2.7
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