I’m a member of two baking groups, BundtaMonth and the Cake Slice Bakers. In June the BundtaMonth theme was swirl. I got my initial swirl on with Mango. When all was said and done, I wasn’t jumping for joy over it. Then I made a Strawberry Swirl, and it hit the spot. The Mango Swirl wasn’t bad, I wanted just wanted more of a swirl. the Strawberry in my opinion was prettier and swirlier. This left me with a Mango Bundt Cake to share with you now. Yippee!
I used my Heritage bundt pan for this one and my tried and true Cream Cheese Pound Cake which I found at Allrecipes.com a very long time ago. This is one of the most adaptable recipes I have. It’s been baked plain, with Oreos, blueberries, peaches, strawberries and of course Mango. For the Mango Swirl I used my Mango Jam.
- 1½ cups butter, softened
- 2 cups sugar
- 1 - 8oz package cream cheese, softened
- 6 eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ⅓ cup of Mango Jam
- Preheat oven to 325° and prepare a bundt pan by greasing and flouring it, or spritzing with nonstick spray.
- In a large mixing bowl, cream butter, sugar and cream cheese.
- Add eggs, one at a time, beating well after each addition.
- Sift the flour and baking powder and add ⅓ of the mixture at a time to the creamed ingredients.
- Divide batter into thirds.
- Spread one portion into a prepared bundt pan.
- Stir in ⅓ cup of mango jam and if desired two drops orange liquid food coloring into second portion; spread gently over first layer.
- Spoon remaining batter over top.
- Run a knife or skewer through batter to create the swirl.
- Be careful to not let the knife or skewer touch the bottom or sides of the pan. Bake at for 1 hour and 35 minutes or until a wooden stick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
- Serve plain or lightly dusted with powdered sugar.