Cherry Mango Picnic Cake
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 15 m
- Makes
- 16 pieces
Ingredients
- 1 ½ cups
- all-purpose flour
- 375 mL
- 1 ¼ tsp
- baking powder
- 6 mL
- ½ tsp
- salt
- 2 mL
- ½ cup
- butter, softened
- 125 mL
- ¾ cup
- sugar
- 175 mL
- 2
- eggs
- 2 tsp
- vanilla extract
- 10 mL
- ½ cup
- milk
- 125 mL
- 1 cup
- pitted and halved fresh or frozen cherries
- 250 mL
- ½ cup
- chopped ripe mango
- 125 mL
- 1 tsp
- icing sugar, for dusting
- 5 mL
Directions
Step 1
Preheat oven to 350ºF (180ºC). Grease 9 X 9-in. (23 x 23-cm) baking pan; line bottom and sides with parchment paper. In bowl, whisk flour with baking powder and salt. Set aside.
Step 2
In separate bowl, use electric mixer on medium speed to beat butter and sugar about 2 min., until light and fluffy. Beat in eggs one at a time, incorporating each fully before adding next one. Beat in vanilla.
Step 3
With the mixer on low, add dry mixture in 3 parts, alternating with milk and ending with dry mixture. Scrape bowl as needed between additions. Fold in cherries and mango.
Step 4
Scrape batter into prepared pan, smoothing the top. Bake 30 to 35 min. or until a tester comes out clean when inserted into centre. Let stand 15 min. before turning cake out of pan ad onto wire rack to cool completely. Dust with icing sugar. Store in airtight container up to 2 days or freeze up to 1 month.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/16 of the recipe)
- Calories:
- 150
- Fat:
- 7 g
- Saturated Fat:
- 4 g
- Carbs:
- 21 g
- Fibre:
- 1 g
- Sugar:
- 12 g
- Cholesterol:
- 40 mg
- Protein:
- 2 g
- Sodium:
- 150 mg