Mango Mojito Upside-Down Cake √
Makes 16 slices.
Note: Mango pulp can be found in the international section of many grocery stores, or in Indian grocery stores.
• 1/3 c. butter, melted
• 1 1/2 tsp. flour
• 1/2 c. brown sugar
• 3 tbsp. amber rum
• 2 (16-oz.) cans mango slices in syrup, drained and thinly sliced
• 2 c. cake flour
• 1 1/2 c. sugar
• 4 tsp. baking powder
• 1 tsp. salt
• 1 pkg. (31/2 oz.) instant vanilla pudding mix
• 4 eggs
• 1/3 c. amber rum
• 2/3 c. mango pulp (see Note)
• 1/2 c. butter, melted
• 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!
To make icing: While cake is cooling on serving plate, heat remaining 1/4 cup amber rum. Add remaining mint leaves, and let steep for 10 minutes. Strain, once again pressing trapped liquid out of the mint. Discard mint leaves. Mix as much powdered sugar into the 1/4 cup rum as it takes to make a very thick paste. Melt it in the microwave for a few seconds, then drizzle over the cake. If desired, stir a tiny drop of green food coloring into the frosting before drizzling — pale mint green drizzle looks pretty on this cake!
Garnish with sprigs of fresh mint, if desired.
Nutrition information per serving:
Calories 444 Fat 14 g Sodium 490 mg
Carbohydrates 74 g Saturated fat 8 g Calcium 93 mg
Protein 4 g Cholesterol 80 mg Dietary fiber 1 g
Diabetic exchanges per serving: ½ fruit, 1 bread/starch, 3 ½ other carb, 3 fat.