Peru Mango Cake or Bread Recipe

From Dorothy McNett's Recipe Book.

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Peru Mango Cake or Bread

From Dorothy McNett's recipes at Make some Dulce de Leche and serve this as a dessert. Or, simply slice it and serve like a banana bread for breakfast. Also great served In Peru as an appetizer with cheeses, etc.

2 cups unbleached all purpose flour
2 teaspoons baking soda
1/2 teaspoon sea salt
1 tablespoon cinnamon
1 1/2 cups raw sugar
3 eggs
1/2 cup extra virgin olive oil
1 teaspoon pure vanilla extract
1/2 cup macadamia nuts, chopped
1/2 cup raisins (golden ones if available)
1 1/2 cups diced fresh mango
1/3 cup unsweetened coconut flakes

Preheat oven to 350 degrees. Brush the bottom and halfway up the sides of a loaf bread pan with oil and set aside. In batter bowl, whisk together the flour, soda, salt, cinnamon and sugar. Whisk the eggs with the oil and vanilla and blend into the flour mixture along with the nuts, raisins, diced mango and coconut. Scrape batter into the prepared pan and bake 50 - 60 minutes, or until nicely browned and the bread is done. Place on a cooling rack and let stand about 20 minutes before removing from the pan. Serve warm or at room temperature.

Recipe created 2014-08-12.

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