Mango Bundt Cake
courtesy Robert Is Here

Serves: 14 . Preparation time: 1 hour, 25 minutes.
Mango Bundt Cake

• Preheat the oven to 325°F. Lightly oil and flour a 14-Cup Bundt Pan. Beat the Eggs with an electric mixer at medium speed until fluffy (4-5 minutes). Beat in the Granulated Sugar; beat in the Oil; beat in the Honey. In another bowl, whisk together the Flour, Baking Powder, Cinnamon, Nutmeg and Baking Soda. Now slowly add that dry mix to the beaten Eggs in the mixer until just blended.
• Peel the Mango and dice the flesh. Zest the whole Orange; Zest the 2 Limes; chop the Nuts. Stir the Fruit, Nuts, Rasins and Zests into the Egg/Flour mixture. Once blended, fill the Bundt Pan with this mixture. Bake in the oven until a wooden toothpick comes out clean from the center (about 50-55 minutes). Move the baked cake to a cooling rack for at least 10 minutes.
• While cooling, prepare the topping: zest and juice the second Orange and second Lime. In a bowl, stir together the Powdered Sugar, Zests and Juices until combined. Invert the cake onto a presentation plate and remove the sides of the pan. Once cooled, drizzle the topping evenly over the cake.


"Mango" - It's a tropical "stone fruit" in the Cashew family. It's native to South Asia but grows well in Florida, California and Central America. Mango is the national fruit of India and Pakistan. The fruit is usually kidney shaped and 6 to 10 inches long, then sometimes confused with Papaya. Mango Chutney is popular with Indians and Brits. It's rich in Vitamin C. Mangos appear green, gold and red together. It has the texture of a Peach with a sweet flavor closer to Pineapple. The well-know exotic fruitstand, Robert Is Here in Homestead, Florida since 1959, is famous for Mango Smoothies.


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