Mango-cranberry Pound Cake Recipe

Formula:

• 3/4 cup butter, softened
• 1 3/4 cups sugar
• 1 1/2 cups eggbeaters (or 6 eggs)
• 1 tbsp vanilla
• 1 1/2 cups flour
• 1 cup whole wheat pastry flour
• 1/2 cup kamut flour (or whole wheat pastry flour)
• 1/2 tsp allspice
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 6.5 fl ouncesbuttermilk
• 20 oz (about 3 2/3 cups) diced mango
• 1/2 cup dried cranberries

Instructions:

1. Heat oven to 325°. Butter and flour a 12-cup tube cake or Bundt cake pan (or two loaf pans).
2. Beat butter and sugar till light and fluffy.
3. Add the EggBeaters and vanilla.
4. Walk collectively flours, allspice, baking powder, salt and baking soda.
5. Alternating with the buttermilk, beat the flour mixture into the creamed mixture.
6. Fold in mango and cranberries. Look Checklist
7. Bake 1 hour – 1 hour 15 minutes, till tests finished.
8. Cool in pan on a rack for 15 minutes. Invert on the rack to frigid entirely.

Read More