Fruit cake

Step 1/10

• oven

Preheat oven to 350 degrees Fahrenheit

Step 2/10

• 1¼ cups flour
• ⅔ cup sugar
• 1½ tsp baking powder
• 1½ tsp salt

• whisk
• bowl

Mix dry ingredients together

Step 3/10

• 3 tbsp sour cream
• ¼ cup buttermilk
• 2 eggs
• 1 tsp vanilla bean paste

• whisk
• bowl

Mix wet ingredients together

Step 4/10

• 2 egg whites
• ¼ cup sugar

• stand mixer with whisk

Mix egg whites in standing mixer or with hand mixer until white then add sugar and whisk until stiff peaks or until when you lift the whip it will stand

Step 5/10

• rubber spatula

Create “well” in middle of dry ingredients.Gradually add wet ingredients to dry ingredients and fold in slowly(folding insures a lighter cake) then gently fold egg white and sugar mixture when dry and wet ingredients are throughly folded.

Step 6/10

• 8 slices dried mangoes
• 1½ cups Dried pineapple

• rubber spatula

Fold in dry fruits

Step 7/10

• angel food cake pan
• oven
• toothpick

Pour into cake pan.Bake for 32 minutes or until thoothpick or knife comes out clean.

Step 8/10

Cool cake for about 10 minutes

Step 9/10

• ¾ cup Powdered sugar
• ⅓ cup water
• ½ tsp vanilla bean paste

• cooking spoon
• bowl

Mix remaining ingredients in small bowl add water as needed or powdered sugar as needed until syrup looking and pour on top of slightly warm cake