I seriously want to get to someplace warm and tropical. This cold wet weather is bringing me down. How about the Caribbean? Mangos? Rum? Perfect! Since I can’t actually go there… I got out the Mango Rum Cake Recipe and baked this cake instead. It’s almost the same as being there (no it isn’t, but I’m pretending so I feel better).
The basic recipe has a modest amount of rum; but in the notes you will find a out how to add a soaking of rum. You can choose…. depending on how delusional you want to be to experience the Caribbean in your kitchen…(and of course, consider if you are feeding children).
Added bonus, this is an easy recipe to throw together (it uses cake mix… sshhhhhhh) The cake mix will need some fixing; you will need a sieve for this. (Toss the little hard greebly bits out). For those of you who are on a diet, you can lighten the cake a bit by replacing the 3 eggs with 4 beaten egg whites. Of course, this means you can have 2 or 3 pieces of cake, which might be sort of counter productive….
If you live in a place where Mangos are hard to come by, you can substitute Peaches (even canned ones) for the Mango. Make it easy on yourself….
Bake… then go relax and eat! Or, invite a few friends over for a Tiki Party and share! Both recipes make a Bundt Cake… so about 12 pieces, depending on how you slice it.
Quick Look at Contents
Mango Rum Cake Recipe (Basic Recipe)
Island Cake Plates
Dicing a Mango into Cubes
Mangos aren’t that tough to deal with, just remember the seed matches the shape of the fruit… sort of flat and oval.
Slice from top stem into the mango… feel the seed and go along it to the bottom. Flip it, and do the same for the other side.