Mary's Mango Cake

Cake:
4 large eggs
1 c. granulated sugar
1/2 c. vegetable oil
1/2 c. honey
2 c. all-purpose flour
2 t. baking powder
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. baking soda
2 c. diced fresh mango (from 1 mango)
1 c. chopped walnuts or pecans
1/2 c. golden raisins
1 T. orange zest (from 1 orange)
2 t. lime zest (from 2 limes)

Topping:
1/2 c. sifted powdered sugar
1 t. orange zest plus 1/4 c. fresh juice (from 1 orange)
1/2 t. lime zest plus 2 t. fresh juice (from 1 lime)

Preheat oven to 325 degrees. Lightly oil and flour a 14-cup Bundt pan.

Beat eggs in bowl on medium speed until fluffy, 4-5 minutes. Beat in sugar until combined; then beat in oil until combined. Gradually beat in honey.

Whisk together flour, baking powder, cinnamon, nutmeg, and baking soda in a separate bowl. Add flour mixture, 1/2 c. at a time, to egg mixture, beating just until blended after each addition. Stir in mango, nuts, raisins, orange zest, and lime zest. Pour batter into prepared pan.

Bake in preheated oven until a wooden pick inserted in the center comes out clean, 50-55 minutes. Remove to a wire rack and let stand in pan 10 minutes.

While the cake cools, stir together powdered sugar, orange juice and zest, and lime juice and zest until combined. Invert cake onto a plate. Drizzle topping evenly over warm cake.

Alternative: Make a glaze by mixing about 1 c. sifted powdered sugar and 1 T. fresh orange juice; pour over cooled cake.

Serves 14.

Adapted from Southern Living magazine, Feb. 2019, p. 99. Recipe from Robert is Here.