Mango and Mixed Fruit Cake recipe

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Ingredients

1 (15.25 ounce) can mango slices, with juice
1 ⅔ cups candied mixed fruit peel
2 tablespoons rum
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder

Nutrition Info

173.3 calories
carbohydrate: 39.4 g
cholesterol: 15.5 mg
fat: 0.8 g
fiber: 1.3 g
protein: 1.8 g
saturatedFat: 0.2 g
servingSize: -
sodium: 39.3 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan, combine mango slices and juice, mixed fruit and rum. Add cinnamon and nutmeg. Stir gently on medium-low heat for 10 to 15 minutes. Remove from heat and let stand until completely cool. Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x4 inch loaf pan. Mix together the flour and baking powder, set aside.

  2. In a large bowl, combine fruit mixture with egg and vanilla. Stir in flour mixture. Pour into prepared pan.

  3. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Recipe Yield

1 - 8x4 inch loaf pan

Recipe Note

A quick and easy fruit cake with a hint of tropicana to boot from the sweet mango.

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