International Dutch Oven Society Chapter – Richmond, VA

DSCN24786 or 7 strips Sweetened Dried Mango Slices
Warm Water to rehydrate Mango’s

3/4 cup Bisquick or Basic Baking Mix (see below)
1/4 cup Cornmeal (self rising)
1/4 cup Sugar

1/4 cup Dark Brown Sugar
1/2 teaspoon Flour
1/2 teaspoon Cinnamon

Pecans, Finely Chopped

Milk
Shortening

1/4 cup Powdered Sugar
Water – as much as needed to make a thick, pourable syrup
drop of Vanilla

Small Bowl
Medium Mixing Bowl
Measuring Cup
Lodge Drop Biscuit Pan (Double recipe and bake it a 10″ Dutch Oven)

Dice dried Mango into small pieces, cover with warm water. Use as little water as possible to hydrate. Should have some juice, a few teaspoons. Let sit for 30 minutes or so, stirring a few times. Add more water, as needed.

Preheat oven to 350 degrees or bake in a 14″ Dutch Oven.

Grease Lodge Drop Biscuit Pan with Shortening.

Mix Dark Brown Sugar with enough flour to stop it from clumping. Break up chucks with fingers. Add cinnamon.

Mix Baking Mix (Bisquick), Cornmeal and Sugar. Add Mango’s, Mango Juice and enough milk to make a thick batter.

Spoon batter into pan sections, filling each section half way up. Sprinkle a small amount of Pecans on top of the batter in each section. Cover the batter and nuts with a small amount of the brown sugar flour mixture.

Bake at 350 degrees for 30 – 40 minutes. Let the pan cool, but still warm to the touch. Serve Warm.

The crumb cakes should form a crust and break loose from the pan. If not, run butter knife around edge and gently lift out.

While the cake is still warm, mix powdered sugar, water and vanilla together in a measuring cup. Drizzle syrup over cake in a decorative pattern.

Basic Baking Mix
8 cups Unsifted Enriched Flour (lightly level off, Do Not pack)
1/3 cup Double-Acting Baking Powder
3 tablespoon Sugar
1 tablespoon Salt
1-1/3 cup Nonfat Milk Powder
1-1/3 cup Vegetable Shortening (Crisco)

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