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Mango Rum Cake
Mango Rum Cake Eileen Goltz | Pareve or Dairy
1 hour, 30 minutes 25 minutes
5 minutes
1 hour
8 to 10 servings

  • 1 cup butter or margarine, softened
  • 1¾ cup sugar
  • 3 eggs
  • 1 large, ripe mango
  • ¼ cup dark rum
  • 2 teaspoon pineapple extract
  • 2 cup flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup coconut

    Mango Rum Topping:
  • ½ cup butter or margarine
  • ⅔ cup brown sugar
  • ½ cup cream or non-dairy substitute
  • ¼ cup rum
  • 1 cup chopped mango

  1. Preheat oven to 325°F. Grease and flour a 9-inch spring form pan.
  2. Peel, pit, and pure mango (slightly over 1/2 cup); set aside.
  3. In the bowl of an electric mixer combine the butter and sugar and beat until light and fluffy. Add the eggs, mango puree, rum and extract, beating until well mixed. Add flour, baking powder and salt; beat just until dry ingredients are incorporated. Stir in coconut.
  4. Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean, tenting with foil if top browns too quickly.
  5. Let cool before removing from pan. Cut into wedges and top with a spoonful of Mango Rum Topping.

    Mango Rum Topping:
  6. In a saucepan melt the butter. Add the brown sugar, cream and rum. Cook and stir for 5 minutes over low heat; stir in the mango.
  7. Cool slightly and serve with cake.