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Continued: Recipe: Mango Mojito Upside-Down Cake

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  • Last update: May 15, 2013 - 12:41 PM


• 1/4 c. butter

• 2 tbsp. water

• 1/2 c. fresh mint leaves, crushed

• 1/2 c. sugar

• 1/4 c. amber rum


• 1/4 c. amber rum

1/2 c. fresh mint leaves, crushed, plus more whole leaves for garnish

• 2 to 2 1/2 c. powdered sugar

• Green food coloring, optional


Preheat oven to 325 degrees. Liberally grease a 10-inch round pan with vegetable shortening. Cut out a 10-inch round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.

To make cake: Combine melted butter, flour, brown sugar and rum in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange mango slices on top of this mixture, set aside.

Combine cake flour, sugar, baking powder, salt and pudding mix in a large mixing bowl. Add eggs and rum, beating until smooth. Carefully add mango pulp and melted butter, mixing until smooth.

Carefully pour into prepared pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back, about 50 to 60 minutes.

To make syrup: While cake is baking, combine 1/4 cup butter, water, mint leaves, sugar, and rum in a small saucepan. Heat to a simmer, then remove from heat and allow to cool. Once cool, strain mixture, pressing trapped liquid out of the mint. Discard mint leaves, set syrup aside.

To assemble: With the hot cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan. Evenly pour the mint syrup over the entire cake. Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate. This cake is delicate, and should not be moved to a different plate after being turned out!

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