It's summer and mangoes are abundant. If you like mangoes, then you will definitely like this cake. It's hard to believe that finely chopped mangoes can give a homemade pound cake this much flavor. The cake was delicious!
All-purpose Flour (Maida) - 2 cups
Baking powder - 11/2 tsp
PHILADELPHIA Cream Cheese - 8 oz
Butter - 3/4 cup (11/2 stick)
Sugar - 2 cups
Eggs - 4
Vanilla - 1 tbsp
Mangoes - 2
Heat oven to 325ºF.
Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour and baking powder on low speed until blended.
Pour 1/3 of the cake batter into 12-cup tube pan sprayed with cooking spray. Toss mangoes with remaining flour; stir into remaining cake batter. Pour over batter in pan.
Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour and baking powder on low speed until blended.
Pour 1/3 of the cake batter into 12-cup tube pan sprayed with cooking spray. Toss mangoes with remaining flour; stir into remaining cake batter. Pour over batter in pan.
Bake for an 1 hour and 10 minutes or until toothpick inserted near center comes out clean. Cool cake in the pan for 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan.
Enjoy!
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