This is a recipe from Dorie's book, BFMHTY. My kind neighbour gave me half a dozen mangoes, which are very sweet and smells heavenly. I immediately thought of something to bake with these lovely mangoes. Looked for a recipe, and found this. I reduced the sugar, as the mango is extremely sweet. And I also reduced the spices slightly as my family are not keen on cakes heavily spiced. When I mixed the batter, it seems to be too much for the sized-pan recommended and thought of using a slightly bigger one. But then, I think that I should really trust Dorie, I'm glad I did. The batter came up to almost to the top level of the baking pan, though not quite. When it's done, it rises nicely and cracked in the centre as most loaf cake should.
The thing is, Dorie suggested to keep it overnight for the flavours to come through. I was tempted to slice a piece as it smells wonderful, but did not! This morning, had it for breakfast with my coffee and it was full of mango flavour! It is still a little too sweet for me! Glad that I reduced the sugar! Of course, a few slices went to my neighbour. All in all, this loaf cake is moist, the mango flavour really comes through and the flavour from the spices is just right, not too strong.
I am submitting this lovely mango and raisin loaf cake for the Culinary Smackdown December 2010 with the theme "Raisins" at Mom's Sunday Cafe, one of my favourite site. Take a peek at Melynda's fantastic blog and share your best raisins recipe with this challenge. It will be fun!
Fresh Mango Bread (I will call this Fresh Mango Cake with Raisins!)
(adapted from "Baking From My Home To Yours" by Dorie Greenspan)
3 large eggs
3/4 cup flavorless oil, such as canola or safflower
2-1/2 cups all-purpose flour (I use 300gm)
1 cup sugar (I use 140gm)
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground ginger (I use 1 teaspoon)
1 teaspoon ground cinnamon (I use 1/2 teaspoon)
1/4 teaspoon salt
1/2 cup (packed) light brown sugar (I use 50gm)
2 cups diced mango (from 1 large peeled and pitted mango)
3/4 cup, moist golden raisins
grated zest of 1/2 lime
Getting Ready : Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-1/2 x 4-1/2 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbaking).
Whisk the eggs and oil together.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended - the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come out together. Stir in the mango, raisins and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
Bake the bread for 1-1/2 hours, or until it is golden brown a thin knife inserted into the centre comes out clean. (If the bread looks as if it's getting too brown as it bakes, cover it loosely with a foil tent). Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.
Serving : As good as this bread is freshly baked, I think it's even better the next day. One day spent wrapped in plastic seems to intensify the fruit and spice flavors. Of course, if you can't wait, don't. Just cut the loaf into thick slices and serve with tea, hot or iced, or coffee.
Storing : Wrapped in plastic, the cake will keep for about 4 days at room temperature.
(my notes : I steamed the raisins for a few minutes to plump them up. My cake was done in 1 hour 25 minutes, the top covered with foil after baking for 1 hour)