Here is a recipe of Mango Upside Down Cake

Each child's mother has a Pineapple Upside Down or two, usually chooses a recipe on the side of a can of Dole's, or perhaps refer to an old family recipe for instructions. But it's not your mother upside cake. With an abundance of fresh mangoes in our Barbados "Haven" as the English refer to a shipyard, not just a large stock of old rum in the cupboard to mention, it seems only logical to combine the two in a fun and festive way. This recipe is 8-10, depending on how you slice it.

The key here is the sticky stuff, or topping, if you really want the land. First, melt 4 tablespoons butter ¾ cup brown sugar, 3 tablespoons honey, and ½ cup Mount Gay Extra Old dark rum. Reduce, stirring constantly, over medium heat until thickened and slightly foamy: It usually takes about 4 or 5 minutes. Pour this mixture into a greased 9 or 10 inch pan and spread evenly. Let cool slightly and a few squeezes of brown sugar, sprinkle with the mixture for good measure.

Arrange mango slices in a circle over the mixture, completely covering bottom of pan. Sprinkle a few clips of brown sugar on top of the mango.

Preheat oven to 350 Mix flour, baking powder, cornstarch, nutmeg and salt in a bowl and set aside. Butter in a bowl using a handheld mixer (useful tip: Cut a piece of wax paper in a round, the strength of the beater from the paper and then into the mixer --- homemade Dodger), add sugar until blended. Add the egg yolks and vanilla. Add a splash of rum. Add the dry ingredients and milk / rum until smooth, do not jump! If the ROM back, and it's 05:00 somewhere in the world, and then poured into a tall glass with ice and enjoy.

Beat egg whites at low to medium speed until soft peaks form. Gradually add 3 tablespoons sugar and beat until stiff peaks appear. Fold the egg whites to the same parties in the cake batter until well blended. Pour the batter into the pan, so the fruit will not be moved. Bake for about 60 minutes or until top is golden brown and a toothpick comes out clean.

Let the cake cool completely. Place the whole pan in the freezer for 15 minutes. , Push a hot knife around edge of cake to loosen, service and place your dish of pan and turn upside down. Rearrange all the fruits that must remain behind. As with most things, it somehow tastes better the next day after spending the night in the fridge. But feel free to direct, or as soon as dinner is over, serve.

As a garnish, we often marinated diced mango and chopped pineapple (yes!) more rum, mixing in a little honey and a little chiffonade of mint, and sprinkle artfully around the plate. When you go for the gold, pipe dollops of whipped cream on top.

Sticky things:

5 tablespoons butter, using a fat in the pan

1 cup brown sugar

3 tablespoons honey

1 cup Mount Gay Extra Old dark rum, plus more to drink

2 to 3 ripe mangoes, but not soft

Cake

1 ½ cups all purpose floor, charged

1 ½ teaspoons baking powder

3 tablespoons cornmeal

1 tablespoon salt

½ teaspoon grated nutmeg

½ cup or 4 ounces of unsalted butter at room temperature

1 ½ cups sugar, 3 tablespoons of the proteins

4 large eggs, separated

1 ½ teaspoons vanilla extract

1 / 3 cup milk with 1 / 3 cup Mount Gay Extra Old rum, more like water, but not to combine with milk!