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Mango and Mixed Fruit Cake

Rated as 3.75 out of 5 Stars

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

1 h 10 m servings 173 cals
Original recipe yields 12 servings (1 - 8x4 inch loaf pan)

Directions

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  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.

Nutrition Facts


Per Serving: 173 calories; 0.8 g fat; 39.4 g carbohydrates; 1.8 g protein; 16 mg cholesterol; 39 mg sodium. Full nutrition

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Reviews

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this cake is very refreshing and very tasty. I have made this recipe twice now and i do prefer it with a little less mixed fruit peel, but i will still give it a four on rating toni. c

I found I had to alter my Flour measure ( I think due to metric conversion) however, I have made this time and time again with excellent reviews all round. Thanks for a great low fat cake!!

suprisingly light considering its fat free and sugar free! i couldnt get mango so used tinned peach instead which worked fine. I'd def use less cinnamon next time tho

I added a whole cup of flour, and salt like one reviewer said, but it still turned out flat.