Cream Cheese Pound Cake with Sassy Fruit Salsa

Name: Cream Cheese Pound Cake with Sassy Fruit Salsa
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 16
Cuisine: Mexican
Ingredients: 85 grams package cream cheese, softened; 3 eggs; 1 teaspoons ground ginger or 1 teaspoon finely chopped gingerroot, if desired; 315 milliliters peeled kiwifruit (2 medium); 2 Tbsps lime juice; 237 milliliters milk; 237 milliliters chopped peeled oranges (2 medium); 16 servings Powdered sugar, if desired; 237 milliliters sliced strawberries; 4 teaspoons sugar; 1 teaspoon vanilla; 1 box Betty yellow cake mix

The recipe Cream Cheese Pound Cake with Sassy Fruit Sals

Instructions

In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Heat oven to 325F. Generously grease and flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer.

Ingredients you will need

Baking Spray

Cream Cheese

Cake Mix

Vanilla

All Purpose Flour

Egg

Milk

Equipment you will use

Hand Mixer

Cake Form

Bowl

Oven

Pour into pan.

Equipment you will use

Frying Pan

Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.

Ingredients you will need

Powdered Sugar

Salsa

Equipment

Ingredients

Servings:

85grams

package cream cheese, softened 3

eggs 1teaspoons

ground ginger or 1 teaspoon finely chopped gingerroot, if desired 315milliliters

peeled kiwifruit (2 medium)2Tbsps

lime juice 237milliliters

milk 237milliliters

chopped peeled oranges (2 medium)16servings

Powdered sugar, if desired 237milliliters

sliced strawberries 4teaspoons

sugar 1teaspoon

vanilla 1box

Betty yellow cake mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.