Mango Rum Cake

Put rum, mango and passion fruit together for a slice in heaven

Cut out and Keep - Make it with Mango! - Mango rum cake
Cut out and Keep - Make it with Mango! - Mango rum cake
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With rum infused into the mango cake batter and passion fruit glaze, topped with fresh mango and passionfruit seeds, this cake is truly sent from heaven.

Yield: 6 Servings
Prep Time: 15 mins
Cook Time: 70 mins
Difficulty Level: 2/5

Ingredients

  • 125 g butter, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups self-raising flour, sifted
  • 1/3 cup milk
  • 1/3 cup rum
  • 1 mango, peeled, finely chopped, plus extra sliced, to serve

PASSIONFRUIT RUM GLAZE

  • 40 g butter, softened
  • 1/2 cup caster sugar
  • 2 tbsp water
  • 1 tbsp dark rum
  • Pulp 2 passionfruit, plus extra, to serve
  • Whipped cream, to serve

Steps

01. Preheat oven to moderate, 180 C. Lightly grease a deep 20 cm round spring-form pan with baking paper.

02. In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each. Beat in vanilla.

03. Fold in flour, milk and rum, alternately. Fold mango through. Spoon into pan, smoothing top. Bake 1 hour 10 mins, covering with foil for final 20 mins, until cooked when tested with a skewer. Cool in pan 5 mins. Transfer to a wire rack.

PASSIONFRUIT RUM GLAZE

Meanwhile, in a small saucepan, melt butter on medium. Stir in sugar and water. Bring to boil, stirring until sugar dissolves. Boil 3- 4 mins, without stirring, until slightly thickened. Remove from heat and carefully stir in rum and passionfruit (syrup will bubble).

05. Using a thin metal skewer, poke holes in top of hot cake. Gradually pour hot syrup over the top. Set aside 1 hour. Serve cake topped with extra sliced mango and passionfruit pulp. Accompany with whipped cream.

Photo: Rob Shaw/bauersyndication.com.au

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