In fact, I’d never even heard of mango bundt cake until recently. When I saw the ingredients (mango, golden raisins, nutmeg) I was more than a little skeptical about how the flavors and textures would all mesh together. The result is a really good cake with the sweet tropical flavors of mango and the spices of fall.
Total time: 1 hour 30 min
For the cake:
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup honey
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 2 cups diced fresh mango (from 1 mango)
- 1/2 cup golden raisins
- 1 tablespoon orange zest (from 1 orange)
- 2 teaspoons lime zest (from 2 limes)
For the topping:
- 1/2 cup powdered sugar, sifted
- 1 teaspoon orange zest
- 1/4 cup fresh orange juice (from 1 orange)
- 1/2 teaspoon lime zest
- 2 tsp fresh lime juice (from 1 lime)
- Preheat oven to 325. Lightly oil and flour a bundt pan.
- Beat eggs in bowl of stand mixer on medium until fluffy, 4-5 minutes. Beat in sugar until combined, then beat in oil until combined. Gradually beat in honey.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg and baking soda. Add flour mixture, 1/2 cup at a time, to egg mixture, beating just until blended after each addition.
- Stir in mango, raisins, orange zest and lime zest. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted in center comes out clean, 50-60 minutes. Remove to a wire rack and let cool.
- While the cake stands in the pan, stir together powdered sugar, orange and lime zest, and orange and lime juice until combined.
- Drizzle topping evenly over warm inverted cake. Serve.
Source: Adapted from a recipe by Southern Living