Tuesday, May 7, 2013

Spiced Mamey Bundt

Do you know what a mamey is? I didn't. Read about my introduction to it. I decided to use part of it as I could a pumpkin or sweet potato puree - to bake a spiced bundt cake for breakfast this morning. I started with the batter from my Sweet Potato Crumb Cake...and made a few tweaks. The verdict: it's moist and the flavor delicious!

2 C smashed mamey
2-3/4 white whole wheat flour
1 t baking powder
1 t baking soda
1/2 C organic granulated sugar
1 C lightly packed organic brown sugar
1 C organic cream
3 eggs
1 t pure vanilla extract
1 t ground nutmeg
1/2 t ground cardamom

Preheat oven to 350 degrees. Butter your baking dish and sprinkle 2 T of brown sugar around the bottom - which will become the top! Mix all of the cake ingredients together in a mixing bowl until all the dry ingredients have been moistened. Pour the batter into a buttered baking dish. Bake until a toothpick inserted in the center comes out clean, approximately one hour.


  1. I love how you use exotic ingredients in food that real people can make & enjoy!

    1. Thanks, Susanna! It's fun to find something exotic and make it accessible to our palates. Hope you and the family are well!

  2. I have never heard of mamey either. But I love sweet potato and have made it in a cake before that is one of my favorite cakes. How fun to try something different like that.