Yield: 12 servings
|1 cup||Granulated sugar|
|2 \N||Mangos; pureed to equal 1 c|
|2 cups||All-purpose flour|
|1 teaspoon||Baking soda|
|½ cup||Crystallized ginger; cut into small dice|
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 <ebburtis@...> on Nov 4, 1998, converted by MM_Buster v2.0l.