Cherry Mango Picnic Cake
Prep Time
Makes
Cooking Mode
1 ½ cups all-purpose flour
1 ¼ tsp baking powder
½ tsp salt
½ cup butter, softened
¾ cup sugar
2 eggs
2 tsp vanilla extract
½ cup milk
1 cup pitted and halved fresh or frozen cherries
½ cup chopped ripe mango
1 tsp icing sugar, for dusting
1 ½ cups all-purpose flour
1 ¼ tsp baking powder
½ tsp salt
½ cup butter, softened
¾ cup sugar
2 eggs
2 tsp vanilla extract
½ cup milk
1 cup pitted and halved fresh or frozen cherries
½ cup chopped ripe mango
1 tsp icing sugar, for dusting
Directions
1Preheat 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.
2In 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.
3With 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.
4Scrape 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
1
Add 1 tsp (5 mL) finely grated citrus zest (orange, lemon or lime) to the cake batter.
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Personal Note
Personal Note
