The addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one is adapted from a pumpkin cake recipe and makes good cupcakes, too.
For the cake:
- 2 cups sugar
- ¾ cup oil
- 4 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- mashed pulp of 1 mamey
For the frosting:
- 4 tablespoons butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 pound confectioners sugar
- 3 teaspoons vanilla extract
Preheat oven to 350°F. Combine sugar, oil and eggs in a large mixing bowl.
In another bowl, sift flour, baking soda, baking powder, cinnamon and salt. Add the liquid ingredients to the dry, stir in mamey pulp and beat to blend well.
Pour the batter into two 9 inch round pans or a 13 by 9 inch oblong. Bake for 35 minutes. Test for doneness with a toothpick, baking for additional time if necessary. Cool cake before frosting.
To make frosting, combine all ingredients and mix well to blend. Serves 8.
Mamey fruit: Mexico’s sweet winter treat