Caramelised Mango and Banana Rum Bundt Cake

Caramelised Mango and Banana Rum Bundt Cake

This recipe is not yet gluten-free

I needed to make a cake this week.  A cake just for me.  So I turned to one of my absolute favourites.  A deeply satisfying and incredibly damp banana bundt cake.  No messing about with girly frosting or intricate decoration.  This is big, bold and breathtaking.  Eating a slice of this allows you to take a step back from the world and have a moment to yourself.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green LarderIf you are having a bad day like I was on Monday then you must go straight to the kitchen, pour a good serving of rum.  Drink that, then prepare another serving for the cake.  If time allows, also nip to the shops and purchase Frozen on DVD.  Nestle down, eat your cake, have a cup of tea and belt out Let it Go as if you were Adele Dazeem.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green Larder2

I’m not going to lie, this cake feeds the 5000 so you had better be hungry.  There is a lot of batter in this mix so my instructions below are written towards the use of a mixer.  By all means you can make this by hand but if so steel yourself, as once you’ve added all the ingredients you will need to mix with a whole lot of gusto.  As I said, this is a big cake.

The end result though just made me so very happy as it is everything I love in an honest home bake.  It can sit happily in the corner of the kitchen for a week working well as an occasional substitute for breakfast, lunch or dinner.  Or it can be a perfect offering at a large gathering and I have taken this one to WI meetings before which always goes down a storm with a bunch of ravenous ladies.

Caramelised Mango Caramelised Mango

The addition of mango though was a new adaptation.  I couldn’t resist after reading how to caramelise mango at in her recipe for Tropical Mango Bundt Cake.  I immediately thought of my favourite banana bundt and it just seemed like the perfect fit.  It certainly was.  The three notes of flavour of the banana, rum and mango add complexity to such a simple cake and the caramelised mango was so delicious that it was a wonder that there was any left by the time I came to add it into the batter.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green Larder

Each jewel of fruity mango in your cake is like a piece of buried treasure and this new addition I consider now integral to the cake itself.  However, the mango does add extra moisture to the batter so if you don’t include it do be careful of your oven timings as it won’t take nearly as long.

Caramelised Mango and Banana Rum Bundt Cake
Adapted from 2 recipes: Tropical Caramelized Mango Bundt Cake from 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.