Mango Cake With Lemon Icing

Name: Mango Cake With Lemon Icing
Ingredients: Cake; 1 1/2 cups raisins; water; 1/2 cup shortening; 1 1/2 cups brown sugar, firmly packed; 2 large eggs; 3 cups cake flour, sifted; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground cloves; 1 1/2 cups fresh mango, pureed; Lemon Icing; 1/3 cup butter, softened; 3 cups powdered sugar, sifted; 2 -3 tablespoons water; 1 tablespoon lemon rind, grated; 1 teaspoon lemon rind, grated

19 ingredients

9 steps

Ingredients

Cake
1 1/2 cups raisins
water
1/2 cup shortening
1 1/2 cups brown sugar, firmly packed
2 large eggs
3 cups cake flour, sifted
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 1/2 cups fresh mango, pureed
Lemon Icing
1/3 cup butter, softened
3 cups powdered sugar, sifted
2 -3 tablespoons water
1 tablespoon lemon rind, grated
1 teaspoon lemon rind, grated

Directions

1

For the cake:.
2

Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
3

Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
4

Add eggs, one at at time, beating after each addition.
5

Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
6

Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
7

For the icing:.
8

Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
9

Spread the lemon icing on top of the cooled cake.