Thursday, June 19, 2014

Mango Ginger Bundt Cake #BundtBakers

Mango and ginger are best friends in the tropical department, combining sweetness with a little spiciness to make a moist, beautiful Bundt.

This month my Bundt Baker group is channeling the tropics and all fruits tropical. Mangoes are sweet and cheap right now in Houston – three for a dollar! – so I couldn’t resist baking them into a delicious Bundt, adding ginger for a little bite. As with many of my baked goods lately, I took it up to my sister’s lake house last weekend and, once again, received a family seal of approval.

Many thanks to our host this month, Lauren from From Gate to Plate!

1 cup or 200g granulated sugar
1/2 cup or 115g butter
2 eggs
2 cups or 250g flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup or 300g fresh mango puree
1 teaspoon vanilla

For serving: confectioners' or powdered sugar

Preheat oven to 350°F or 180°C and grease and flour your Bundt pan.

Put all your ingredients into your mixing bowl and mix on low until everything is completely combined.

Turn the mixer on high and beat for three minutes.

Pour the batter into your prepared pan.

Bake for 35-40 minutes or until the cake is golden on the outside and a toothpick comes out clean when inserted into the middle of the cake.

Allow to cool for a few minutes and then invert on a wire rack.

Cool completely before sprinkling with confectioners' sugar to serve.



Do you love baking with tropical fruit? Look no further for inspiration than this great list of Bundt Baker recipes. 
 #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

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