Banana and mango with toated walnuts, give this cake an exotic flavor--serve warm with a dollop of whipped cream.
Ingredients:
* 2 cups flour
* 2 tsp baking soda
* 2 tsp cinnamon
* 1/2 tsp salt
* 3 eggs lightly beaten
* 2/3 to cup ultra light olive oil
* 2 tbsp amaretto or Kahlua (optional)
* 1 very ripe mashed banana
* 1 1/4 cup sugar
* 2 cups diced mango
* 1 tsp pure vanilla
* 1 cup chopped walnuts, floured and lightly roasted
Method
Mix flour, baking soda, cinnamon, salt evenly making hole in center. Blend eggs, oil, (amaretto or Kahlua) sugar, mango, banana, vanilla and walnuts. Pour in hole of dry ingredients and mix well. Let stand for twenty minutes. Pour in lightly oiled and sugared bundt pan and bake at 350 degrees until done, about 30-45 minutes.
Notes: If you choose not to use the amaretto or Kahlua, use 3/4 cup oil. You can use any type of nuts--I love black walnuts only on top and have on occasion used raisins and coconut. Best served warm. Freeze what you can not finish in two days, as it is equally good warmed.
Number of servings: 8-10
Ingredients:
* 2 cups flour
* 2 tsp baking soda
* 2 tsp cinnamon
* 1/2 tsp salt
* 3 eggs lightly beaten
* 2/3 to cup ultra light olive oil
* 2 tbsp amaretto or Kahlua (optional)
* 1 very ripe mashed banana
* 1 1/4 cup sugar
* 2 cups diced mango
* 1 tsp pure vanilla
* 1 cup chopped walnuts, floured and lightly roasted
Method
Mix flour, baking soda, cinnamon, salt evenly making hole in center. Blend eggs, oil, (amaretto or Kahlua) sugar, mango, banana, vanilla and walnuts. Pour in hole of dry ingredients and mix well. Let stand for twenty minutes. Pour in lightly oiled and sugared bundt pan and bake at 350 degrees until done, about 30-45 minutes.
Notes: If you choose not to use the amaretto or Kahlua, use 3/4 cup oil. You can use any type of nuts--I love black walnuts only on top and have on occasion used raisins and coconut. Best served warm. Freeze what you can not finish in two days, as it is equally good warmed.
Number of servings: 8-10