Mango Rum Cake
Transport your taste buds to the tropics with this luscious Mango Rum Cake, a dessert bursting with exotic flavors and irresistible charm. Made with sweet, ripe mango puree and a splash of dark rum, this moist and tender cake offers a perfect balance of fruity sweetness and a subtly boozy kick. Every bite melts in your mouth, thanks to the rich buttery base and a hint of vanilla that ties all the flavors together. Simple to prepare yet stunning in presentation, this cake bakes beautifully in a bundt or round pan, with an optional dusting of powdered sugar for a touch of elegance. Whether served at a summer gathering or as a standout finish to a special dinner, this mango-infused indulgence is sure to captivate any crowd. Perfect for tropical dessert lovers, this recipe can transform any occasion into a mini island getaway.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 1 teaspoons Pure vanilla extract
- 1 cups Fresh mango puree
- 0.25 cups Dark rum
- 0.25 cups Milk
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or round cake pan with butter, then lightly flour it.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the mango puree and dark rum until fully incorporated.
Add half of the dry ingredients to the wet mixture and mix on low speed until combined. Pour in the milk and mix, then add the remaining dry ingredients and mix just until the batter is smooth. Be careful not to overmix.
Pour the batter into the prepared pan, spreading it evenly. Tap the pan on the counter a few times to remove any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then invert the cake onto a wire rack to cool completely.
Optional: Dust the top of the cake with powdered sugar before serving for a decorative touch.
Slice and serve your delicious Mango Rum Cake. Enjoy!
Nutrition Facts
Calories |
3963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 545.7 g | 198% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 352.0 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 285 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
