This Mango Fruit Cake has no added fat, no added sugar and just 5 ingredients but it’s absolutely delicious!
I discovered this cake after my extended kitchen sabbatical and have made it multiple times since but it’s so delicious that it never lasts long enough for a photograph!
It was a big hit at the office, at the Asylum Seekers Centre and even at the hairdresser’s, yep, you heard right, I always bring baked goods to the hairdresser’s. I love my hairdresser, Heather so much and my love language is definitely cake! When I took this cake to Heather she declared it so good that she shared it with the whole salon and after a bite or two, everyone was asking me for the recipe. I couldn’t blog it quick enough!
It’s the mango and the juice that makes this cake so marvellously moist and if I say so myself, highly addictive. It’s also super versatile, you can use whatever dried fruit that you have or you like, although I must admit, sultanas and raisins are my favourite.
At first, I made this cake in a loaf tin with some exceptional results but then I decided to give it a go in my bundt pan because I will find any excuse to bake in a bundt! The advantages of baking in a bundt are two fold, not only is it quicker but it looks prettier too! That said, whichever pan you choose, this cake is like mango magic!
The best thing about this cake is that because it uses tinned fruit, you don’t even have to wait for mango season to make it! N...