Mango Cake

Mango Cake

21
Jacqui 0

"A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes."
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Ingredients

servings 274 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.
  2. Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.
  3. Bake for 40 to 50 minutes, or until done.

Reviews

21
  1. 22 Ratings

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Most helpful positive review

Loved this recipe! I put it in a bundt pan and, like the other reviews, agree that it does not rise much. I then added the "lime icing" another reviewer recommended. It was delicious. It was...

Most helpful critical review

I had the same problem as the previous user of this recipe, it was too wet. I will make the recipes again but I will increase the Flour 1 1/4 and the other ingredients as well, cut the milk by 1...

Loved this recipe! I put it in a bundt pan and, like the other reviews, agree that it does not rise much. I then added the "lime icing" another reviewer recommended. It was delicious. It was...

Fantastic recipe! I made it today, but with a few changes to turn it into a layer cake. Here's how: Make batter as recipe directs, but divide it between two 9-inch round pans. Bake 30-35 minu...

I had the same problem as the previous user of this recipe, it was too wet. I will make the recipes again but I will increase the Flour 1 1/4 and the other ingredients as well, cut the milk by 1...

Awesome! I increased flour to 2 cups and it was still as moist as can be. I made muffins. Baked for 20 minutes and glazed with a sugar citrus glaze. YUMMY! ! !

This wasn't what I expected, but a good recipe none the less. Very moist and just enough sweetness that you don't need to frost it. A very good cake to have with a nice cup-a-joe! I will make...

I absolutly loved this recipe! I think it's better to make into muffins than cake. The moistness made for some really good soft gooey muffins. It was really good replacing the vanilla with fr...

I had a mango I wanted to use in a cake recipe, so I tried this. My husband couldn't guess what this very moist cake had in it. He just knew he didn't like it! Me neither!

I had difficulty deciding how to rate this cake. It gets a 4 for taste, but maybe only a 2 for ease of preparation. The cake browned too quickly, leaving the center un-set until I turned down ...

i tried a carrot cake recipe substituting carrots with mangoes ..... with cinnamon and vanilla the cake wasnt at all bland .... a perfect tea-time cake!