Prep 25 mins
Cook 50 mins
What makes this cake so tastey is using pureed fresh mango. I don't advise using frozen or canned mango. This cake is incredibly moist!
- 1 1⁄2 cups raisins
- 1⁄2 cup shortening
- 1 1⁄2 cups brown sugar, firmly packed
- 2 large eggs
- 3 cups cake flour, sifted
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 3⁄4 teaspoon ground cloves
- 1 1⁄2 cups fresh mango, pureed
- 1⁄3 cup butter, softened
- 3 cups powdered sugar, sifted
- 2 -3 tablespoons water
- 1 tablespoon lemon rind, grated
- 1 teaspoon lemon rind, grated
- For the cake:.
- Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
- Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
- Add eggs, one at at time, beating after each addition.
- Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
- Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- For the icing:.
- Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
- Spread the lemon icing on top of the cooled cake.
Very nice cake with yummy icing. It did make a very big cake which is always good round here !! I had to add one pureed banana as I did not have enough mango but that just added to the tropical taste !!
I made this for my Mom`s Birthday. I did use dried mango that I diced in place of the raisins. I also used pureed mango and mango rum in the icing, skipping the water and rind. Thanks!