Chunky Fresh Mango Cake
This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. —Allene Bary-Cooper, Wichita Falls, Texas
Ingredients
- 1/2 cup sugar
- 1/3 cup canola oil
- 1 egg
- 1/2 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3/4 cup chopped peeled mango
- 1/4 cup chopped pecans
- Confectioners' sugar and whipped topping, optional
Reviews
This was terrific. I doubled the recipe and baked it in a 8" square pan for 30 minutes. I added some blueberries to it as well. Very tasty and would be great with some fresh whipped cream!
I used melted butter instead of oil, and due to Covid-19 lockdown I had no nuts, and no cinnamon or nutmeg, so I put in ground ginger instead, just for a bit of spice. It was a really lovely cake despite lacking key ingredients, so I will definitely make again. Would other fruits work?
I'm curious as to why this is for a 6 in round cake pan (volume = 4 cups). Does it not bake well in a larger size? I want to bake in the 8 in square pan (volume = 8 cups). Can I double the recipe successfully? Thanks!!
Olive oil and canola have different heat points. I use sesame all the time but would not use for baking. I Will use butter instead or aged whipping cream...75% cream, 25% milk and stir together. That works too. Same equal amounts of apple sauce as oil.
I replaced canola oil with olive oil for the cake. And the top of the cake burnt. Could you tell me why that happened?
I made this cake yesterday. I doubled the recipe and baked it in a 9 inch pan for 35 minutes. Most likely will make again. Very good.
Wonderful!
This is absolutely delicious!! I'm amazed how something so easy can taste so amazingly good. Bravo!!!!
Loved this cake and it was a huge hit at the Christmas party. I followed the recipe except used applesauce instead of oil and added maybe an extra half-cup of mangoes. It filled my 8-inch pan most of the way (I was nervous it would overflow but it didn't) and took about 45 minutes to bake. Tastes kind of like a light, moist fruitcake - I think this is joining my annual Christmas menu!
I live in Florida and I was trying to figure out what to do with all the mangoes that come into season besides mango salsa. This cake is absolutely one of the best I've ever tasted. My family agrees. I double this recipe for one cake and quadruple it for two (plus a little extra for muffins.) I also put in double the amount of mango since I have so many but it's not necessary. It seems to me that this recipe would be wonderful with peaches also.