Melt 3 tablespoons of butter in a 10-inch cast-iron skillet. Add brown sugar and cook while stirring, until sugar is melted and begins to bubble. Remove from heat and cool. Once cool, arrange the mango slices in a pinwheel design in the melted sugar and add cherries between mango slices. Set aside.
In a bowl sift the flour, baking powder, and salt.
In a separate bowl, beat remaining 8 tablespoons butter and the granulated sugar until creamy. Add the vanilla and then the eggs, one at a time, beating until smooth. Add the flour mixture little by little as you slowly stir in the milk. Do not over mix: stir just until the flour is incorporated into the batter.
Pour cake batter over fruit in skillet, using a spoon to gently spread it to the edge.
Remove from oven. Let cool about 5 to 10 minutes—do not let cool too long or it will stick in your skillet. Place a cake platter over skillet and, wearing oven mitts, carefully flip the cake onto the cake platter.
Place the cajeta and milk in a saucepan and heat over a low flame, stirring constantly, until hot. Remove from heat. Stir in rum. Drizzle the warm glaze over the cake.
© 2013 All rights reserved. Published by Hippocrene Books.