Fragrant Mango Rum Cake



½ cup Dari Crème (Buttermilk) margarine
1/3 cup cup sugar for margarine
4 large eggyolks
¼ cup guapple
mango juice
1-¼ tsps. Baking powder
1-¼ cups cake flour
¼ tsp. salt
1 tsp. vanilla extract
4 large eggwhites
¼ tsp. cream of tartar
¼ granulated sugar for eggwhites
2 pcs. guapple mango, peeled (if not in season use 3 ordinary ripe mangoes)


Step 1

Preheat oven to 325ºF.

Step 2

Grease and line bottom of pan (8"x3"); grease sides of the pan as well. Cut mango, remove seed.

Step 3

Puree in blender, set aside. Sift cake flour before measuring.

Step 4

Sift together flour, baking powder and salt three times. Cream margarine and 1/3 cup sugar at medium speed for 5 minutes using the flat beater of mixer.

Step 5

Add eggyolks beating well after each addition. Get ¼ cup of the mango puree and add vanilla.

Step 6

Change speed of mixer to low and add the sifted dry ingredients alternately with mango/vanilla mixture. Blend well and set aside.

Step 7

In a separate mixer, beat eggwhites, 2/4 cup sugar ad cream of tartar. Beat at high speed using wire whisk of mixer until stiff but not dry.

Step 8

Fold in the egg mixture to the eggwhites; blend well. Pour onto prepared pan and bake for 30 minutes or until done.

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