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    You are in: Home / Recipes / Mango Rum Cake Recipe
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    Mango Rum Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    Wendy Ross's Note:

    a light cake ideal when company comes over

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    Ingredients:

    Servings:

    Units: US | Metric

    Batter

    Glaze

    Directions:

    1. 1
      Mix all ingredients, beat 5 minutes.
    2. 2
      Grease pan and coat with flour to prevent cake sticking to sides of pan.
    3. 3
      Place roasted pecans in bottom of the pan, then pour in the batter.
    4. 4
      Bake 50- 60 minutes in 350° F. In tube pan.
    5. 5
      (Cake is done when the cake springs back to the touch, or when it shrinks away from the sides of the pan.)
    6. 6
      Glaze: Bring to boil.
    7. 7
      Boil 3 minutes.
    8. 8
      Remove cake from pan as soon as it come from the oven.
    9. 9
      Spoon glaze over cake.
    10. 10
      I pierce the cake with a knitting needle to let the glaze seep into the cake.

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    Ratings & Reviews:

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    Nutritional Facts for Mango Rum Cake

    Serving Size: 1 (68 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 274.1
     
    Calories from Fat 124
    45%
    Total Fat 13.7 g
    21%
    Saturated Fat 3.1 g
    15%
    Cholesterol 48.9 mg
    16%
    Sodium 273.9 mg
    11%
    Total Carbohydrate 30.8 g
    10%
    Dietary Fiber 0.5 g
    2%
    Sugars 21.3 g
    85%
    Protein 2.7 g
    5%

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