| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | c | Granulated sugar |
| 3 | Eggs | |
| 2 | Mangos; pureed to equal 1 c | |
| 2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Crystallized ginger; cut into small dice |
INSTRUCTIONS
Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan. In a large bowl with an electric mixer, beat the butter and sugar until well blended. Add the eggs, one at a time, and continue beating until the mixture is creamy. Stir in the mango puree. (The mixture will look "separated," but will come back together when the dry ingredients are added.) In a small bowl, combine flour, baking soda and salt. Using a wooden spoon, stir the dry ingredients into the creamy mixture. Be careful not to overmix. Using a rubber spatula, gently fold in the crystallized ginger. Spoon the batter into the loaf pan. Bake for 1 hour. The cake should be golden brown and feel firm when lightly pressed with your fingertips. Let cool in the pan for 15 minutes, then transfer to a cooling rack. Per serving: 188 Calories; 2g Fat (9% calories from fat); 4g Protein; 37g Carbohydrate; 50mg Cholesterol; 169mg Sodium NOTES : The sunny flavors of the tropics are packed in this light quick bread, perfect for a foggy morning or a hot afternoon. Recipe by: Scones, Muffins & Tea Cakes Posted to EAT-LF Digest by Betsy Burtis <[email protected]> on Nov 4, 1998, converted by MM_Buster v2.0l.
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