What makes the perfect morning tea cake when you’re hiking or bushwalking? For me, it’s one that’s packed full of deliciousness and energy but that’s not too sweet and not full of butter like so many cakes are. After all, you don’t want to put on weight when you’re hiking… unless you’re in the arctic. Then you need all the fat you can get. This is an easy mango fruit cake recipe that I’m sure you will enjoy.
Our mango fruit cake fits the bill perfectly. As a bonus, it’s one of the easiest cakes ever to make. It’s been tried and tested on many of our tours and it’s always a winner. The photo here is Anne, Suzanne and me dancing (yes that’s dancing) on our morning tea rock after eating this delicious cake on the Cape to Cape Track! Make it today – and be prepared to boogie!
Yield: Makes one loaf tin
– 400 g tin of mango in juice (or any fruit – I sometimes use apricots. Sometimes I drain the juice and replace it with tea for a less sweet cake)
– 500 g mixed fruit
– 1.5 cups self raising flour
– 1.5 tsp bicarb soda
– 2 eggs, lightly beaten
1. Prepare a loaf/cake tin (I am a massive fan of baking paper and always line my cake tins).
2. Put mango (with the juice) and mixed fruit into a pot and bring to the boil. while it’s heating up, mash the mango a bit with a knife or wooden spoon so that there are no huge chunks. Lower heat and simmer for a minute or two. Remove from heat and cool. Preheat oven to 170C.
3. Once fruit is cool, sift in the flour and bicarb and then mix in the eggs.
4. Pour into a loaf tin and bake for 50 min to 1 hour at 170C. Insert a skewer into the middle to test. It should come out clean.
5. Let it cool for about 5 minutes in the pan then turn onto a wire rack. To make it a bit prettier you can spread some jam or marmalade over the top while it’s still warm.