It was a mere week-long celebration for one of my best friends in Charleston's/roommate's 22nd birthday. We had friends over for homemade crawfish jambalaya, hurricanes (the drink, not natural disaster...though if you drink to many it could be), and this Oven Roasted Mango Hummingbird Cake I made.
Oven-Roasted Mango Hummingbird Cake
(adapted from Southern Living)
3 cups chopped mango (fresh or frozen and defrosted)
2 tablespoons brown sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 ripe bananas, chopped
1. Place mango on a baking pan and sprinkle with brown sugar. Roast at 400° for 30 minutes or until brown, crispy on the edges and roasted. You may need to stir periodically while in the oven. Let cool.
2. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened.
3. Stir in mango, vanilla, pineapple, 1 cup pecans, and bananas.
4. Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Ice with Cream Cheese Frosting.
Cream Cheese Frosting
4 oz Neufchatel cream cheese, softened
1 stick butter, softened
1.5- 2 lbs powdered sugar
Cream together Neufchatel and butter. Gradually add powdered sugar until you get the right consistency.