Рецепт Mango Swirl Bundt (Almost)
Mango Swirl Bundt (Almost)
I’m a member of two baking groups, BundtaMonth and the Cake Slice Bakers. In June the BundtaMonth theme was swirl. I got my initial swirl on with Mango. When all was said and done, I wasn’t jumping for joy over it. Then I made a Strawberry Swirl, and it hit the spot. The Mango Swirl wasn’t bad, I wanted just wanted more of a swirl. the Strawberry in my opinion was prettier and swirlier. This left me with a Mango Bundt Cake to share with you now. Yippee!
I used my Heritage bundt pan for this one and my tried and true Cream Cheese Pound Cake which I found at Allrecipes.com a very long time ago. This is one of the most adaptable recipes I have. It’s been baked plain, with Oreos, blueberries, peaches, strawberries and of course Mango. For the Mango Swirl I used my Mango Jam.
Mango Swirl Bundt
Author: Sandra Lee Garth
Recipe type: Dessert
Cuisine: American
- Prep time: 20 mins
- Cook time: 1 hour 35 mins
- Total time: 1 hour 55 mins
- Serves: 14
- 1½ cups butter, softened
- 2 cups sugar
- 1 – 8oz package cream cheese, softened
- 6 eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ⅓ cup of Mango Jam
Preheat oven to 325° and prepare a bundt pan by greasing and flouring it, or spritzing with nonstick spray.
In a large mixing bowl, cream butter, sugar and cream cheese.
Add eggs, one at a time, beating well after each addition.
Sift the flour and baking powder and add ⅓ of the mixture at a time to the creamed ingredients.
Divide batter into thirds.
Spread one portion into a prepared bundt pan.
Stir in ⅓ cup of mango jam and if desired two drops orange liquid food coloring into second portion; spread gently over first layer.
Spoon remaining batter over top.
Run a knife or skewer through batter to create the swirl.
Be careful to not let the knife or skewer touch the bottom or sides of the pan. Bake at for 1 hour and 35 minutes or until a wooden stick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
Serve plain or lightly dusted with powdered sugar.
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About Sandra
I am the proud owner of the largest sweet tooth in the world. This means that my other passion, fitness, serves me very well. As contradictory as this seems, I’m a certified fitness professional. It’s great to be able to show my clients how to have their cake and eat it too. Life is truly too short not to have dessert. As long as you have the best natural ingredients and enjoy them in moderation it’s OK.
For the last twenty-five years I’ve been a cake decorator. Try as I might I can’t get it out of my blood, so I’ve decided to stop fighting it and go with the flow. Who say’s you can’t have it all?