Friday, June 27, 2008

Mango-Walnut Cake

I woke up this morning with my mother on my mind. I don’t know if I was dreaming of her or what, but I do know I had this overwhelming feeling of her presence. This really isn’t unusual, I talk to my mother everyday even though she’s been gone for 11 years.

She was my inspiration in wanting to learn how to cook. Well, she and my grandmother. Both were excellent cooks. They never wrote anything down so if you wanted to learn, you paid attention.

My mom worked as a head cook in the El Paso Public School system for 25 years. If she didn’t know it, she improvised and people always came back for more. This was the cake I baked for her on her last Mother’s Day with us. I hope you enjoy it.

Actually, I made something similar for my daughter once, but I made it with strawberry Fanta soda and chopped strawberries.

Mango-Walnut Cake

1 yellow cake mix
1 small box vanilla instant pudding
1 16-ounce container of sour cream
4 eggs
¾ cup vegetable oil
¾ cup mango nectar
1 cup chopped fresh mango pieces
1 cup walnut pieces plus whole walnut (or pecan) pieces for decoration

Preheat oven to 350°.
Grease and flour bundt cake pan. Mix all ingredients except chopped mango pieces and walnut pieces until well blended and smooth. Fold-in mango and walnut pieces. Pour into prepared pan and bake in for 1 hour. Remove from oven and allow to cool for 10 minutes. Invert cake onto a cake plate and allow to cool completely.

Cream Cheese Frosting

1 8-ounce package cream cheese (room temp)
1 stick (8 tablespoons) butter (room temp)
4 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, blend cream cheese and butter with mixer on low speed for 1 minute. Add powdered sugar, a little at a time, until all sugar is thoroughly incorporated. Add vanilla and increase speed on mixer to medium and mix until frosting is fluffy. If frosting mix is too thick, add a teaspoon of mango nectar to thin it out.

In a medium saucepan, heat 1 cup of the cream cheese frosting over low flame until semi-melted and can be poured easily. Pour over bundt cake to cover. With remaining frosting, decorate around bottom edge of cake. Place mango slices and whole walnuts around cake to decorate.

Mexican Word of the Day: WAFER
I wanted to go to the movies with my friends, pero los
mensos didn’t “WAFER” me.


VG said...

Hi Teresa

Nice cake. I wonder if you know how to make this drink. I was in Denton Tx a few years ago and had this drink at this bar called Applebee. It was called Mucho mama (I think). I know it had tequila and blue curacao. Do you know the recipe?


Tina said...

That is such a beautiful cake. I love the flowers. You did a great job and what wonderful Mothers Day surprise.

Michelle said...

OMG...what a beautiful cake!!! Oh MY!!!!!!!!!!!

Nikki Miller-Ka said...

What are those flowers? I need to know, dying to know!

Inmaculada (Adi) said...

Yo también tengo recuerdos imborrables de mi madre, de su fortaleza y amabilidad con todos, de su valentía al encarar lo que la vida le deparó, bueno y malo y su extraordinaria generosidad.
Por esta fotografía veo que tu madre era una mujer preciosa y si dicen que la cara es el espejo del alma, también debía ser una fabulosa persona.
Gracias por la receta del cake. Parece delicioso.