Mango Pound Cake with Sweet Glaze
This easy Mango Pound Cake with Sweet Glaze is your classic butter Bundt cake recipe flavored with a fresh mango puree that adds a tropical taste to the sweet concoction. During mango season, I search for different ways to enjoy this favorite of Filipinos, which is also the Philippine national fruit. A tempting sugar glaze crowns the top of the cake. This Asian in America blog post by Elizabeth Ann Quirino was inspired by a recipe from Pati Jinich. Serves 4 to 6.
Servings: 6 people
Cake Mixer - stand mixer or hand held
Large Bundt cake pan - about 12 cups capacity
Baking pan - 9 x 13 inches - if using a baking pan instead of a Bundt cake pan
For the cake:
- ½ cup unsalted butter, at room temperature; plus 1 - 2 Tablespoons for buttering pan
- 1 ⅓ cups granulated sugar
- 2 whole large eggs
- 2 ½ cups all-purpose flour; plus 1-2 Tablespoons to dust pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon coarse salt
- 1 ¾ cups diced fresh, ripe, sweet mangoes
- ¼ cup buttermilk
- 2 teaspoons vanilla extract
For the glaze:
- ¼ cup unsalted melted butter
- 2 ½ cups confectioner's sugar; plus 2 Tablespoons more for dusting top
- ¼ cup milk
- ½ teaspoon vanilla extract
- sliced ripe strawberries and mangoes
To bake the cake:
Preheat the oven at 350 F.Grease and flour a large Bundt pan or a rectangle baking pan that is 9 x 13 inches. Using a cake mixer, beat the butter on medium speed until soft, for about 2 minutes.Slowly add the granulated sugar. Beat until creamy for about 5 minutes.Beat in the eggs, one at a time, on medium speed. This should take about 5 minutes till the mixture is smooth. Separately, in a large bowl, mix together the flour, baking powder and soda, and salt. Using a wire whisk, mix the dry ingredients together.
In a blender or food processor, combine the diced mango, butter milk, and vanilla extract. Process for 2 minutes till smooth and you have a puree.
To the cake batter, alternately pour the mango puree, and the dry ingredients, in separate batches. Do this in about four additions. Mix ingredients thoroughly. Pour the cake batter into the greased Bundt pan or cake pan.Bake at 350 F for 30 minutes, till top is golden brown. Use a cake tester and pierce the middle of the cake. If tester comes out clean, cake is done.Rest the cake on a cake rack, for at least 1 hour before frosting with the sweet glaze.Cake must be completely cool before adding the glaze.
To make the glaze:
Place the melted butter in a large mixing bowl. Using a cake mixer, mix the butter at high speed for 1 minute.Gradually add the confectioner's sugar, about 1/2 cup at a time. Alternately, pour the milk, a teaspoon at a time, after the sugar. When glaze starts to get thick and smooth, pour the vanilla extract.Mix thoroughly till glaze is smooth and thick enough to coat the spoon. This should yield about 2 cups of glaze. If the cake has not cooled down yet, cover and refrigerate the glaze for at least 20 minutes. This will make glaze easy to handle when frosting the cake.
To assemble the Mango Cake with Sweet Glaze:
Place the cake, which has cooled down, on a decorative cake stand or platter.Using a cake spatula, spread the glaze on top of the cake. The glaze is thick, but will be slightly runny. Allow it to pour on the sides.Use a sieve to sprinkle the top of the cake with additional confectioner's sugar if desired.Garnish cake on the sides with sliced mangoes and strawberries.
To make your own buttermilk, in case you're out of it: Pour 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk. Stir till ingredients are combined. Cover and let the mixture sit for 5 to 10 minutes. Add to the recipe according to the amount needed.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Serving: 100g | Calories: 190kcal | Carbohydrates: 46g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 295mg | Potassium: 98mg | Fiber: 1g | Sugar: 46g | Vitamin A: 33IU | Calcium: 53mg | Iron: 1mg