Mango Fruit Cake

Ingredients:

  • 1/2 cup butter
  • 1 1/2 cups candied mango
  • 1 cup chopped nuts
  • 2 cups diced green mango
  • 1/2 cup brandy or 1/2 cup rum
  • 4 3/4 pound loaves 9-inch x 13-inch pan-coat with cooking spray
  • 1 cup honey
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt

Instructions:

Yield: 4 loaves

Beat honey and butter in large bowl until smooth. Beat in egg and vanilla. In separate bowl, stir together flour, baking powder, cinnamon, ginger and salt. Mix candied mango and nuts into small bowl and stir in 2 tablespoons flour mixture. Alternate flour-spice mixture and green mango into honey mixture. Mix and add nuts and candied mango. Pour into prepared pan. Bake 325° oven 45 minutes or until done. Cool on cake rack. Cut cake in half crosswise and then in half lengthwise to make 4 loaves.

To serve immediately, cut fresh individual cake into small squares.

To age, wrap loaves in cheesecloth and place on foil. Divide liquor among loaves and drizzle. Seal in foil. Refrigerate 2 weeks before serving.

Tip: Good fresh or aged. Divide large cake into 4 gift loaves.

Recipe from the book ©Mangos, Mangos, Mangos by Marilyn Rittenhouse Harris. Her recent book, Tropical Fruit Cookbook, published by the University of Hawaii Press, has a chapter on mango as well as forty common and not-so-common tropical fruits. It is available at bookstores everywhere.

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