Mango Cake

Mango Cake

Ingredients:
mango nectar, canned
butter, without salt
sugars, brown
leavening agents, baking soda
raisins, seeded
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
mango nectar, canned

Directions:
Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
Add bi-carb soda and sultanas, stir well and cool slightly.
Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
Once cooked, allow cake to cool and ice with lemon icing.
Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.