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Prep Time
15 mins
Total Time
1 h 15 m
16 pieces


1 ½ cups
all-purpose flour
375 mL
1 ¼ tsp
baking powder
6 mL
½ tsp
2 mL
½ cup
butter, softened
125 mL
¾ cup
175 mL
2 tsp
vanilla extract
10 mL
½ cup
125 mL
1 cup
pitted and halved fresh or frozen cherries
250 mL
½ cup
chopped ripe mango
125 mL
1 tsp
icing sugar, for dusting
5 mL


Step 1

Preheat oven to 350ºF (180ºC). Grease 9 X 9-in. (23 x 23-cm) baking pan; line bottom and sides with parchment paper. In bowl, whisk flour with baking powder and salt. Set aside.

Step 2

In separate bowl, use electric mixer on medium speed to beat butter and sugar about 2 min., until light and fluffy. Beat in eggs one at a time, incorporating each fully before adding next one. Beat in vanilla.

Step 3

With the mixer on low, add dry mixture in 3 parts, alternating with milk and ending with dry mixture. Scrape bowl as needed between additions. Fold in cherries and mango.

Step 4

Scrape batter into prepared pan, smoothing the top. Bake 30 to 35 min. or until a tester comes out clean when inserted into centre. Let stand 15 min. before turning cake out of pan ad onto wire rack to cool completely. Dust with icing sugar. Store in airtight container up to 2 days or freeze up to 1 month.


Add 1 tsp (5 mL) finely grated citrus zest (orange, lemon or lime) to the cake batter.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dessert Nut Free Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/16 of the recipe)
7 g
Saturated Fat:
4 g
21 g
1 g
12 g
40 mg
2 g
150 mg
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