Kim McCosker Mango Fruit Cake

Mango Fruit Cake

SERVES 16 1kg mixed dried fruit

800g can mangoes 3 cups (450g) self-raising flour This fruit cake will be the star attraction of any gathering. It’s the unexpected burst of deliciously, slowly baked mango that is the real surprise here.

Into a large bowl place the mixed dried fruit. Pour over the can of mangoes, fruit and all the juice. Stir well and leave for at least 2 hours, I often leave covered overnight. Preheat oven to 125°C. Line a 22cm cake tin with baking paper. Add the self-raising flour and stir to combine. Spoon the mixture into the tin. In the lower half of the oven, bake for 2½ - 3 hours or until the skewer inserted into the centre of the cake removes clean. Set aside to cool before turning out.

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