Mango and Peach Pound Cake

I was cleaning my pantry last week when I saw some left-over bowls of diced peaches and mangoes from making mango pudding. I searched online for a recipe that will make use of them and I stumbled upon this simple peach pound cake recipe. I haven’t done any baking since the New Year so I thought that it was the perfect time to do so. I decided to make it on Sunday after lunch so that our family could enjoy the cake as an afternoon snack. I found that draining the fruit bowls for at least half an hour was an absolute must. It helped get rid of the excess liquid and thus producing a firm and not soggy cake. Fresh fruits may also be used if they are available. After 70 minutes in the oven, this peach and mango pound cake baked up beautifully, deep golden brown on the outside and dense and yet tender on the inside. My husband and I had a slice (or two) of this delicious pound cake while watching our favorite Sunday afternoon show. Enjoy!

Mango and Peach Pound Cake

 

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Prep time

15 mins

Cook time

1 hour 10 mins

Total time

1 hour 25 mins

 

Author: Liza A

Serves: 12-16 servings

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup sour cream
• 6 bowls Del Monte diced peaches and mangoes, drained for at least 30 minutes (about 1 ½ cups)
• Confectioners' sugar

Instructions

1. Preheat oven to 350°F. Grease and flour Bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
3. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in drained mangoes and peaches.
4. Pour into prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired

Notes

Recipe adapted: Taste of Home

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