A tropical fruity take on a luscious Gold ’n Soft cake.
10 min.prep time
3 large eggs
1 cup + 2 tbsp sugar
1/2 cup Gold ’n Soft® Vegetable Oil Spread, melted
2 1/4 cups all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp salt
1 1/4 cup mango pulp
1 1/2 tsp baking soda
1 cup chopped nuts
3/4 cup raisins
Mango slices, blueberries, mint leaves for garnish
Beat eggs with the sugar and cooled melted Gold ’n Soft® Vegetable Oil Spread. Sift flour with salt and cinnamon. Separately, add baking soda to the mango pulp. Add mango pulp to the egg mixture, mix well. While mixing add flour, nuts and raisins. Pour in greased 10″ round mold. Bake at 350º F for 45 to 50 minutes.
Top with whipped cream and garnish with mango slices, blueberries and mint leaves.
You can purchase frozen mango pulp at many supermarkets. You can substitute mango with papaya or peach.
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