It's Tuesday with Dorie, and this week, our host Kelly of Baking with the Boys is taking us on a tropical detour with Dorie's recipe for Fresh Mango Bread.
I am not sure whether the "fresh" in the recipe title refers to the fact that you are supposed to use fresh mangoes, or that the bread itself (really a cake or quickbread) is freshly made. If the former, then I unfortunately cannot oblige, as it is many months past mango season in the southern hemisphere. I relied on good old fashioned tinned mangoes, which may have been a good thing, because I didn't get any "hairy" mouth feel that some TWDers got with their fresh mangoes.
My cake is very orange, not because of the mangoes, because I used carotino oil (a mixture of red palm and canola oil).
I was worried about this cake, because the tin ended up being very full (despite my using the recommended size of tin), and it looked suspiciously like it was going to overflow, volcano like, over the sides of the tin during baking. Also, the batter itself was rather odd and thick - at least Dorie warned us about this. However, the end result surpassed my expectations - this cake won't win any beauty contests, but it tastes moist and spicy and delicious. Sure, my raisins sunk to the bottom - but who cares?
It also gave me a little kick to hear the people at work commenting about how much they liked it, not knowing that I had made it and that I was listening with interest to their critique. This made it kinda special for me.
To see how everyone else at TWD went with this "bread", you can check out the TWD blogroll, and for the recipe, go to Kelly's site.