Mango-cranberry Pound Cake
From jo_jo_ba 14 years ago
- 90 minutes to make
- Serves 16
Lightened up a little bit from your typical pound cake, this version still contains a bunch of butter but also had whole grains, low-fat buttermilk, fruit and cholesterol-free egg substitute to balance it out a bit. Read more But just a bit - hey, you only live once! See less
Ingredients
- 3/4 cup butter, softened shopping list
- 1 3/4 cups sugar shopping list
- 1 1/2 cups EggBeaters (or 6 eggs) shopping list
- 1 tbsp vanilla shopping list
- 1 1/2 cups flour shopping list
- 1 cup whole wheat pastry flour shopping list
- 1/2 cup Kamut flour (or whole wheat pastry flour) shopping list
- 1/2 tsp allspice shopping list
- 1/2 tbsp baking powder shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp baking soda shopping list
- 6.5 fl oz buttermilk shopping list
- 20 oz (about 3 2/3 cups) diced mango shopping list
- 1/2 cup dried cranberries shopping list
How to make it
- 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. See Photo
- 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.
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