Antique Bakery

Ingredients

• 6 Tbsp. butter (4 Tbsp. of which should be softened)
• 1 1/2 cups peeled, pitted and cubed 3/4" ripe mango, about 2
• 1/2 cup brown sugar
• 1 Tbsp. dark rum
• 1 cup cake flour
• 1 tsp. baking powder
• 1/2 tsp. ground ginger
• Pinch of salt
• 1/2 cup sugar
• 2 large eggs, at room temperature
• 1 tsp. vanilla
• 1/3 cup milk
• 4 tsp. candied ginger, chopped

Directions

1. Heat 2 Tbsp. butter in a large skillet over med heat. Add mango, brown sugar, and rum. Cook and stir until sugar is melted and bubbles. Cool.
2. Sift together flour, baking powder, ginger and salt, and set aside.
3. Beat the remaining 4 Tbsp. butter and the sugar together on high until light and fluffy.
4. Beat in eggs, one at a time, then the vanilla.
5. On low, add the flour in 3 additions, alternating with 2 of the milk until smooth.
6. Fit a 9" round cake pan with parchment paper and pan spray. Arrange the mango in a single layer in the pan, sprinkle with the candied ginger, and pour the syrup over all. Spread the batter evenly over the fruit.
7. Bake at 350 degrees until toothpick inserted in the center of the cake has moist crumbs attached, about 25-30 minutes. Cool for 5 minutes on a wire rack. Invert onto a serving platter. Pour any juices in the pan over the cake.
8. Serve warm with fresh whipped cream.