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Cherry Mango Picnic Cake
Makes 16 Pieces


Step 1
Preheat oven to 350ºF (180ºC). Grease 9 X 9-in. (23 x 23-cm) baking pan; line bottom and sides with parchment paper. In bowl, whisk flour with baking powder and salt. Set aside.

Step 2
In separate bowl, use electric mixer on medium speed to beat butter and sugar about 2 min., until light and fluffy. Beat in eggs one at a time, incorporating each fully before adding next one. Beat in vanilla.

Step 3
With the mixer on low, add dry mixture in 3 parts, alternating with milk and ending with dry mixture. Scrape bowl as needed between additions. Fold in cherries and mango.

Step 4
Scrape batter into prepared pan, smoothing the top. Bake 30 to 35 min. or until a tester comes out clean when inserted into centre. Let stand 15 min. before turning cake out of pan ad onto wire rack to cool completely. Dust with icing sugar. Store in airtight container up to 2 days or freeze up to 1 month.

Add 1 tsp (5 mL) finely grated citrus zest (orange, lemon or lime) to the cake batter.

1 ½ cups (375 mL) all-purpose flour 1 ¼ tsp (6 mL) baking powder ½ tsp (2 mL) salt ½ cup (125 mL) butter, softened ¾ cup (175 mL) sugar 2 eggs 2 tsp (10 mL) vanilla extract ½ cup (125 mL) milk 1 cup (250 mL) pitted and halved fresh or frozen cherries ½ cup (125 mL) chopped ripe mango 1 tsp (5 mL) icing sugar, for dusting