Mexican Mango Cake

The Cake

• Preheat oven to 350 degrees F.
• Position rack in center of oven.
• Liberally butter and flour 10-inch tube or Bundt pan.
• Sift flour, baking powder, and salt into a large bowl.
• In another large bowl, using an electric mixer beat 1 1/2 cups butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each egg is added.
• Add flour mixture in batches, alternating with buttermilk and ending with vanilla.
• Pour batter into the prepared pan. Bake until golden (about 45-50 minutes), inserting the cake tester in the center to see if done.
• While still in the pan, transfer the cake to a cooling rack and cool completely.
• Invert the cake onto the cooling rack, then put it on a cake plate or platter. If preparing 1 day ahead of serving, cover tightly with plastic wrap and store at room temperature.

The Frosting

• While the cake is cooling, combine mango, water, sugar, cream cheese, and tequila (if using) in a blender or food processor.
• Blend until smooth and thick, adding extra water if needed. Taste and adjust sweetness with extra sugar if needed.
• Spoon mango topping evenly over top of cake and decorate with mint (if using).
• Cut cake into 8 slices and serve at room temperature or chilled.

Bon appétit!