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Product Recall: Red Onions from USA Read More
Level
very easy
Prep Time
15 min
Total Time
75 min
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.

Tip

Add 1 tsp (5 mL) finely grated citrus zest (orange, lemon or lime) to the cake batter.

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Nutrition Facts

Nutrition Description:
Per serving (1/16 of the recipe)
Calories:
150
Fat:
7
Saturated Fat:
4
Carbs:
21
Fibre:
1
Sugar:
12
Cholesterol:
40 mg
Protein:
2
Sodium:
150 mg
Potassium:
0