Mango and Mixed Fruit Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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A quick and easy fruit cake with a hint of tropicana to boot from the sweet mango. 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 |
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.
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