Mango and Mixed Fruit Cake
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"A quick and easy fruit cake with a hint of tropicana to boot from the sweet mango."
Original recipe yield: 1 - 8x4 inch loaf pan.
- Prep Time:
- 15 Minutes
- Cook Time:
- 55 Minutes
- Ready In:
- 1 Hour 10 Minutes
- Servings:
- 12
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INGREDIENTS:
- 1 (15.25 ounce) can mango slices, with juice
- 1 2/3 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
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DIRECTIONS:
- 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.
- In a large bowl, combine fruit mixture with egg and vanilla. Stir in flour mixture. Pour into prepared pan.
- 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.
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