About this recipe:A fruit loaf is taken to new heights with the addition of sliced mango. There's no added sugar in this cake, all the sweetness comes from the mango syrup or juice from the tin. And since this loaf cake is made with tinned mango, you can enjoy it any time of year!
1 (425g) tin mango slices, with juice
400g mixed peel
2 tablespoons rum
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
125g plain flour
1 teaspoon baking powder
1 egg, beaten
1 teaspoon vanilla extract
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In a medium saucepan, combine mango slices and liquid from the tin, then mix in mixed peel and rum. Add cinnamon and nutmeg. Stir gently on medium-low heat for 10 to 15 minutes. Remove from heat and let stand until cool.
Preheat oven to 150 C / Gas 2. Grease and flour a 450g (1 lb) loaf tin. Mix together the flour and baking powder; set aside.
In a large bowl, combine cooled mango mixture with egg and vanilla. Stir in flour mixture, but do not over-mix. Pour into prepared tin.
Bake in the preheated oven for 55 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.