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Ингредиенты
- 12 Tbsp. unsalted butter - (1 1/2 sticks) room temperature
- 1Â 1/2 c. cubed (1") pitted peeled ripe mango
- Â Â (abt 2 mangoes)
- 1Â 1/2 c. cubed (1") peeled cored ripe pineapple
- Â Â (abt 1/2 small pineapple)
- 1 c. light brown sugar - (packed)
- 2 Tbsp. dark rum
- 2 c. cake flour
- 2 tsp baking pwdr
- 1 tsp grnd ginger
- 1 pch salt
- 1 c. granulated sugar
- 2 lrg Large eggs room temperature
- 1 tsp vanilla extract
- 3/4 c. lowfat milk
- 1/2 c. coarsely minced pecans - (2 ounce) toasted
- Â Â Vanilla ice cream for serving
Инструкции
- Position a rack in the center of the oven and preheat to 350 degrees. Generously butter a 13- by 9-inch baking pan.
- Heat 4 Tbsp. of the butter in a large skillet over medium heat. Add in the mango, pineapple, brown sugar, and rum. Cook, stirring often, till the sugar is melted and bubbling. Cold till tepid.
- Sift together the flour, baking pwdr, ginger, and salt and set aside. Beat the remaining 8 Tbsp. of butter and the sugar in a large bowl with a hand-held electric mixer at high speed till light and fluffy, about 3 min. Beat in the Large eggs, 1 at a time, then the vanilla. On low speed, add in the flour in 3 additions, alternating with 2 additions of the lowfat milk, and beat till smooth, scraping down the sides of the bowl often with a rubber spatula.
- Arrange the fruit in a single layer in the pan, and pour the syrup over all. Sprinkle with the pecans. Spread the batter proportionately over the fruit.
- Bake till a toothpick inserted in the center of the cake comes out clean, about 35 min. Cold for 10 min on a wire rack. Invert and unmold onto a large serving platter. (If any pcs of fruit stay in the pan, just remove them and arrange them in their place on the cake.) Pour any juices in the pan over the cake. Serve hot or possibly completely cooled, with the ice cream.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 372 | |
| Calories from Fat 132 | 35% |
| Total Fat 15.02g | 19% |
| Saturated Fat 8.2g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 253mg | 11% |
| Potassium 109mg | 3% |
| Total Carbs 55.08g | 15% |
| Dietary Fiber 0.7g | 2% |
| Sugars 36.69g | 24% |
| Protein 3.99g | 6% |
