A simple prize-winning recipe for a delicious cake in mango season.
Simple, quick, and tasty. This recipe won £1 for Miss Merle Sedgman in 1950
- 2 tbsp Butter
- 1 cup Sugar
- 2 cups Self-raising flour
- 1 Egg
- 1/2 cup Ripe mango pulp
- 1 cup Milk
- 1 pinch Salt
- 1 drop Vanilla or lemon essence
- 1 tbsp Butter
- Start the oven at 180C
- Cream the butter and sugar in the electric mixer or beat well with a wooden spoon
- Beat the egg and add it to the bowl and keep mixing
- Add the mango pulp and keep mixing
- Add the milk, salt, flour and essence and keep mixing. You may need to add some flour if the batter is too thin
- Butter the loaf pan or line it with baking paper
- Pour the batter into the loaf pan. Put the pan in the oven.
- Bake for 1 hour, Yest to see if it is done by inserting a skewer into the cake. If it comes out clean the cake is ready If it comes out with some batter coating it, give the cake another 15 minutes. Check again and repeat the last step if necessary.
- When cooked let the cake cool in the pan for 15 - 30 minutes.
- Turn the pan upside-down on a board or plate. Let it cool fully. The cake is now ready to eat.
- If you like, make some passionfruit icing for the top of the cake.