Active Time
25 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 14

This mango cake recipe is from the kitchen of Mary Moehling, the mother of Robert Moehling, who owns the popular Robert Is Here fruit stand in Homestead, Florida. The cake is made with fresh oranges, limes, and mangos, which are sold by the ton at the family fruit stand. The cake tastes as bright and sunny as a day in Florida and makes a delicious treat any time you can find good, ripe mangoes.

How to Make It

Step 1

Prepare the Cake: Preheat oven to 325°F. Lightly oil and flour a 14-cup Bundt pan. Beat eggs in bowl of a stand mixer on medium speed until fluffy, 4 to 5 minutes. Beat in sugar until combined; then beat in oil until combined. Gradually beat in honey.

Step 2

Whisk together flour, baking powder, cinnamon, nutmeg, and baking soda in a separate bowl. Add flour mixture, ½ cup at a time, to egg mixture, beating just until blended after each addition. Stir in mango, nuts, raisins, orange zest, and lime zest. Pour batter into prepared pan.

Step 3

Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Remove to a wire rack, and let stand in pan 10 minutes. 

Step 4

Prepare the Topping: While the Cake stands in pan, stir together powdered sugar, orange and lime zest, and orange and lime juice until combined. Invert Cake onto a plate. Drizzle Topping evenly over warm inverted Cake. (Or make a glaze, stirring together about 1 cup sifted powdered sugar and 1 tablespoon fresh orange juice; pour over cooled Cake.)