Mango Fruit Cake Recipe

by Carole Kelly (subscribe)

To discover the most mouth watering fruit cake around, follow the recipe below. The finished product has chunks of mango in with other fruit and if you wish, cherries can also be added. Tinned mango is fine if you don't live somewhere in Utopia where you can harvest your own.



Based on mango juice, this moist fruit cake has no added sugar, no milk and no butter. This is a massive bonus as I can promise you that you'll find it very difficult to stop at just one piece.

This recipe came from a friend (who I keep constantly busy with requests for the finished product) and it's always a hit when I turn up with it as my contribution to the occasion.

Stretching a point, I guess you could class it as "an international success" as one of my daughters returned home from England at Christmas time and took the recipe back with her. Her cake is now in demand in her ever widening circle of friends.

Recipe

Ingredients

1 x 425 gm can of mango slices in natural juice.
n.b. in syrup will do if unavailable in natural juice)
500gms mixed dried fruit. Add cherries if desired
cup water
1 ½ teaspoons bicarbonate of soda
1 ½ cups self-raising flour (sifted)
2 eggs lightly beaten



Method
1. Grease a 15cm x 25cm loaf pan and line the base
and sides with baking paper.

2. Combine mango slices (cut up), dried fruit and water in
a large pot.
Bring to the boil and simmer, uncovered, for one (1)
minute: cool.

3. Stir in combined sifted bicarbonate of soda and flour
with the eggs: mix well.
Pour mixture into prepared pan.

4. Cook in a moderately slow oven at 160 C for about an
hour.

Cool the cake in the pan.

Enjoy.

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Why? It's impossible to stop at just one piece

When: Anytime

Where: At home

Cost: $5 -$10 and your time

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