Mango Pound Cake (Bizcocho Mojadito de Mango)

See The West Wind Move Like A Lover Sow

Upon The Fields Of Barley

Since this was posted early, to coincide with the Blue Moon and with Lughnasadh, there will be no posts next week.

A Lughnasadh Prayer.

The blue moon calls us to bring into fruition feats of strength, feats of wit. Lúnasa was the month of trials, with commemorative foot-races from the homeland of Tailtiu to the dominion of Hera. The fallen are respected by the simplest of gestures, but are honored through sacrifice alone. A sacrifice is made stronger by community. We come together with our peers to pray for the fallen, and we accept our time to become the sacrifice. We give of ourselves on the year, now, and at the hour of our death, so that we will be remembered by the fallen and by our peers in kind. We must always set aside what we have in excess, to pull us through the looming Darkside of the Year. We bring the sun into our lives.

Feel Her Body Rise When You Kiss Her Mouth

Among The Fields Of Gold

Mango Pound Cake (Bizcocho Mojadito de Mango)

Americans call this “Puerto Rican Wedding Cake.” It’s the opposite of rum cake (bizcocho de ron). Bizcocho de ron has a rum and citrus taste, no icing, and is a sponge cake; bizcocho mojadito (literally ‘moist cake’) has a brandy and almond taste, icing, and is a pound cake.

Mango 1: ripe, peeled, and pitted

All-purpose flour 2 cups

Butter 1 cup

Eggs 4

Evaporated milk 1 cup

Vanilla extract 2 tsp

Almond Syrup (Almíbar de Almendras)

Almond Buttercream Frosting (Crema de Mantequilla de Almendras)

  1. Preheat oven to 350°F.
  2. Puree mango in a blender.
  3. Crack eggs in a bowl to make sure none are bad.
  4. In a different bowl, mix butter, evaporated milk, vanilla extract, and mango. Slowly mix in flour, fully incorporating it. Taste and add sugar if desired, keeping in mind that there will also be syrup and frosting.
  5. Mix in the eggs slowly, fully incorporating them.
  6. Grease a baking pan that’s about 8 1/2 inches long and 4 1/2 inches high.
  7. Pour the batter in the pan and bake for 1/2 hour. Do not fully cook the cake. After 1/2 hour, remove the cake from the oven to cool faster, and let sit for 30 minutes.
  8. After the cake has cooled for 30 minutes, prick holes on the top of the cake with a fork. Try not to poke into the bottom of the cake.
  9. Pour 1/2 inch layer of almond syrup on top of the cake. Let sit for 2 hours so that the cake absorbs some of the syrup.
  10. After 2 hours have passed, pour the remainder of the syrup on top of the cake, and bake until fully cooked, about another 1/2 hour. You may also opt to set aside some of the syrup for drizzling on top of the frosting.
  11. After the cake is baked, remove from oven and let sit for 30 minutes.
  12. After the cake has cooled for 30 minutes, cover it with almond buttercream frosting.

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