Thursday, July 11, 2013

Chili Ginger Cake with a splash of some Anger!

Oh deliciousness in my mouth with a slight kick! How lucky I am to have thought of you!





1 package of Chili Spiced Mango (from Kroger in the produce section)
1 12oz Bottle Angry Orchard Ginger Apple

1 1/2 sticks REAL butter
3/4 sugar
3/4 light brown sugar

2 large eggs

8oz Beer that soaked the mango!
(Don't haven enough? Open another beer for the rest of the amount! Then enjoy it as you bake!)

1 tsp Lemon Extract or Lemoncello

2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp ginger


-Chop up the mango into small pieces.
-Find a bowl that has a lid that will hold all of the mango and the entire bottle of beer.
-Soak for 24 hours. There should be about 8oz of beer left over. Or close enough! When you drain the mango. Keep it!!!! You need it for the cake!

-Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with cooking spray and set aside.
(I prefer to butter and flour my pan)
• In a large bowl, sift together flour, baking soda, salt, ginger and allspice. Set aside.

• In a large bowl cream the butter and sugars together.
 Add the eggs one at a time, beating well after each addition.
 Make sure to scrap the bowl so the creamed mixture doesn't stick to the bottom of the bowl.
-Add the beer and lemon extract.
-Add the dry ingredients gradually and mix thoroughly.

REMEMBER TO SCRAPE THE BOTTOM!!!!

-Add the mango last and give it a final thorough mixing!

• Pour batter into the prepared pan. Bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Invert onto a cake plate. Cool thoroughly.

-I used a pan that has 12 1"x1"x1" squares. Baked at 350 degrees for 20-30min. It just depends on your oven. Same thing goes for cupcakes.
Try making sandwiches from the tops!

This cake will easily fall apart into bite size pieces. It is so moist and full of flavor!

For the Icing....
1 pkg of plain Cream Cheese.
Add 1 Tablespoon of milk at a time until you are able to make it a creamy spreadable texture.
OR
Go the easy route and buy already whipped cream cheese to spread over your cake!




The tops had spread out instead of cooking upwards and I had filled my pan to much. So I had cut off the caramelized tops. I use the crunchiest pieces as cute top decorations. As well as making yummy sandwiches! Nothing went to waste!

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