Mango Cream Cheese Pound Cake
1 1/2 c butter, softened
1 (8-oz) pkg light cream cheese, softened
1 1/4 c sugar
1 1/4 c Splenda
1 tsp vanilla extract
1 tsp orange extract
1 tsp lemon extract
6 eggs
1 1/2 c cake flour
1 1/2 c whole wheat pastry flour, divided
2 c diced ripe mangos
Cream together the butter, cream cheese and sugars until light and fluffy. Add the vanilla, cake flour and 1 1/4 c of the whole wheat pastry flour and the eggs alternately, beginning and ending with the flour. Mix the remaining 1/4 cup of flour with the diced mangos. Gently fold in the batter.
Grease a 12-inch tube pan, add the batter and bake at 325 degrees for 1 hour and 20 minutes or until toothpick inserted in middle comes out clean. Let cool in pan before removing. Dust with confectioners sugar or add a light glaze.
Peaches can be substituted for the mangoes in this recipe.
