Mango-Cranberry Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
3/4 cup butter, softened1 3/4 cups sugar1 1/2 cups EggBeaters (or 6 eggs)1 tbsp vanilla1 1/2 cups flour1 cup whole wheat pastry flour1/2 cup Kamut flour (or whole wheat pastry flour)1/2 tsp allspice1/2 tbsp baking powder1/4 tsp salt1/4 tsp baking soda6.5 fl oz buttermilk20 oz (about 3 2/3 cups) diced mango1/2 cup dried cranberries
Heat oven to 325°. Butter and flour a 12-cup tube cake or Bundt cake pan (or two loaf pans).
Beat butter and sugar until light and fluffy.
Add the EggBeaters and vanilla.
Whisk together flours, allspice, baking powder, salt and baking soda.
Alternating with the buttermilk, beat the flour mixture into the creamed mixture.
Fold in mango and cranberries.
Bake 1 hour - 1 hour 15 minutes, until tests done.
Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Beat butter and sugar until light and fluffy.
Add the EggBeaters and vanilla.
Whisk together flours, allspice, baking powder, salt and baking soda.
Alternating with the buttermilk, beat the flour mixture into the creamed mixture.
Fold in mango and cranberries.
Bake 1 hour - 1 hour 15 minutes, until tests done.
Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 297.3
- Total Fat: 9.2 g
- Cholesterol: 23.4 mg
- Sodium: 118.6 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 2.7 g
- Protein: 5.4 g
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