Caramelised Mango and Banana Rum Bundt Cake
Adapted from 2 recipes: Tropical Caramelized Mango Bundt Cake from vintagekitchennotes.com and Banana Bourbon Pound Cake from The Outsider Tart’s Baked in America
  • 385g cubed fresh mango (about 2 mangos)
  • 1 tbsp unsalted butter
  • 1 tbsp sugar
  • 675g golden caster sugar
  • 1 tbsp lime zest
  • 1 tbsp grapefruit zest
  • 450g unsalted butter, cubed, at room temperature
  • 3 ripe bananas, peeled and roughly mashed
  • 6 eggs
  • 600g plain flour
  • 2 tsp baking powder
  • 115g sour cream
  • 2 tsp vanilla extract
  • 120ml dark rum

  1. In a large frying pan melt the butter on a gentle heat. Add the sugar. As soon as it has dissolved add the mango. Fry on a gentle heat until the edges caramelise. Set aside to cool whilst you prepare the cake batter.
  2. Pre-heat the oven to 180°C and grease a 25 x 10 x 25cm round bundt tin.
  3. Place the sugar, lime and grapefruit zest in a mixer and blend together for a few minutes until the zest is evenly dispersed and a citrusy fragrance fills your kitchen.
  4. Drop the butter into the mixer cube by cube, it will gradually cream together with your citrus sugar. When it’s all incorporated beat on a high speed for a few minutes until it’s very light and fluffy.
  5. Add the banana into the creamed butter and sugar. Mix together, scraping down the sides of the mixer so it is all completely mixed in.
  6. Add the eggs one at a time until they are thoroughly incorporated.
  7. In a separate bowl whisk together the flour and baking powder and set aside.
  8. In a separate jug stir together the sour cream, vanilla and rum.
  9. Next, add the flour mixture and sour cream mixture alternately into the rest of the cake batter in the mixer. Start with the flour, then the sour cream. The flour should be added in 3 additions, the sour cream in 2. Mix until just incorporated.
  10. Pour half of the batter into the bundt tin, then sprinkle in a layer of the caramelised mango. Then pour over the rest of the batter.
  11. Place in the oven and bake for about 80-90 mins until an inserted cocktail stick comes out of the cake clean. If the cake is browning a little too much on top half way through the bake, dome a piece of foil over the top to protect it.

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