Sensational Mango Pound Cake

1. 1

   Preheat oven to 325 F. Lightly coat a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.

2. 2

   In a small bowl combine the all-purpose flour, the whole wheat flour, the salt and the baking soda. Whisk to blend. Set aside.

3. 3

   Using an electric mixer, cream the butter and the sugar until light and fluffy, about 4 - 5 minutes. Add eggs, one-at-a-time, beating well after each addition. Stir in the nectar and the vanilla

4. 4

   Alternately add the flour mixture with the sour cream, stirring until just blended.

5. 5

   Pour he batter into the prepared pan. Bake until top of cake is golden and a tester, inserted into the center of the cake, comes out clean, about 70 - 80 minutes.

6. 6

   Cool the pan on a rack for 15 minutes. Run a knife between the edges of the cake and the pan to loosen, and then invert cake on rack. Turn cake right side up on rack and cool completely.

7. 7

   Slice cake into 1-inch slices. Put a slice of cake on a dessert plate. If desired, add some diced mango and/or a dollop of whipped cream.

No additional tips available.