Tuesday, 8 September 2015

Peach Mango Pound Cake Made With Kool-Aid

 PEACH MANGO POUND CAKE 












Peach Mango Pound Cake

Ingredients

⅔ cup shortening
1½ cups sugar
⅔ cup Kool-Aid Peach Mango (Take the ⅔ cup from 1 cup water and 1 tablespoon Kool Aid drink mix)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon salt
½ teaspoon double active baking powder
3 eggs

Method

1.                  Cream shortening and sugar until light and fluffy.
2.                  Add drink and extract; blend.
3.                  Stir in dry ingredients, to creamed mixture.  Beat until smooth.
4.                  Add eggs one at a time and beat well after each addition.
5.                  Beat entire mixture well before pouring into greased loaf pan.
6.                  Bake at 300° oven for 1 hour and 25 minutes.

Peach Mango Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-


Please note the following were substituted accordingly in this recipe.




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

No comments:

Post a Comment

Subscribe