Mango Chutney Pound Cake
4 ½ cups all-purpose flour
1 Tbsp baking powder
1 Tbsp ground ginger
2 tsp fine sea salt
3 cups granulated sugar
Zest of 3 lemons (save the juice for the glaze)
12 ounces unsalted butter (3 sticks), room temperature
6 large eggs, room temperature
2 tsp. vanilla paste
1 ½ cups buttermilk
10 ounces mango chutney
Glaze:
The juice of the 3 lemons
½ cup granulated sugar
1) Preheat your oven to 325 degrees and line the bottom of a 10-13 cup tube pan with parchment paper. Lightly spray the pan with baking spray with flour.
2) In a medium bowl, whisk together the flour, baking powder, ginger and salt.
3) In the bowl of a standing mixer, using the paddle, mix together the sugar and lemon zest until the sugar appears damp and the zest is fully incorporated. Add the butter and cream together until the mixture is light and fluffy. With the mixer running, add in the eggs, one at a time, and then the vanilla paste.
4) Alternately add: 1/3 of the dry mix, ¾ cup buttermilk, 1/3 of the dry mix, ¾ cup buttermilk and the final third of the dry mix.
5) Spoon half of the batter into the prepared tube pan. Add ½ of the chutney, dropping in 1 Tbsp at a time, and then use a wooden skewer to swirl the chutney into the batter. Add the remaining batter and repeat with the remaining chutney.
6) Bake the cake, on the center rack, for 60-70 minutes until a wooden skewer comes out clean. Remove the cake from the oven and set to cool, in the pan, on a wire rack.
7) While the cake bakes, in a small pan, bring the juice of the lemons and the ½ cup sugar to a light boil. Cook for two minutes and then set aside to cool.
8) After the cake cools, remove it from the pan, set on a serving plate and brush the syrup over the top of the cake letting all of it absorb into the cake.
