Reviewed: Mar. 21, 2013

I added more flour to make it less moist as many mentioned. It seemed to bake fine, but then fell due to the dense moisture. Even if you prefer a 'pudding' english type rather than a light cake, it still did not have much taste. Thinking the author may have left out baking powder??

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Reviewer:

LisaD

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Jan. 25, 2013

I just made this cake and it is awful, the amount of ingredients are wrong, the cake is still unbaked after being in the oven for more than 1 1/2 hrs. The cake does not rise, it tastes bland and is still so gooey inside. Why this recipe is even online. I have been baking cakes for more than 20+ years and I have never seen a recipe so bad. I am glad I was not baking this cake for a party or something. What a waste of time.

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Reviewer:

shanna

Reviewed: Jul. 8, 2011

I baked it today and it was light and fluffy and then sank after coming out of the oven. It is a great Potluck Recipe! Won't make it again.

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Reviewer:

gen

Reviewed: Aug. 4, 2010

Awesome! I increased flour to 2 cups and it was still as moist as can be. I made muffins. Baked for 20 minutes and glazed with a sugar citrus glaze. YUMMY! ! !

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Reviewer:

Maggiemae1016

Cooking Level: Expert

Reviewed: Mar. 12, 2010

I had the same problems as most others did. It was too wet, didn't rise enough, no mango flavor, etc. It could pass as a bread pudding because of it's texture. And that's what my kids thought it was. I made the mango glaze that another reviewer suggested and that made it seem more mango-ey. I had high hopes for this recipe and used 1 t. cardamom to enhance the whole mango flavor, but it didn't help. Will not make this again even though the kids ate it.

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Reviewer:

ARISTA74

Cooking Level: Intermediate

Living In: Brownstown, Michigan, USA

Reviewed: Dec. 28, 2009

I used milk soured with vinegar so perhaps that's why this cake didn't set up but after 65 minutes at 375, the cake looked beautiful. However, when I checked it by inserting a knife, the knife came out wet! What's up with that? This is my second attempt and all of the ingredients were fresh. The Mango was fresh, too. I'll be looking for a different recipe next time I have a hankering for something mango.

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Reviewer:

Dee

Reviewed: Sep. 15, 2009

I loved this cake, I cooked it in a bundt pan and I used lemon juice instead of vanilla, might add both next time. Was moist, almost like a banana bread consistency. I did add some extra flour as well to make sure it didn't come out to moist, I think I added 1/2 cup more or so. Yummy, thanks for the recipe, a great way to use up overripe mangos.

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Reviewer:

MegsB

Reviewed: Sep. 13, 2009

Loved it, used fresh overripe mango and it was rich and moist. My only problem was with the fresh mango the shelf life was only two to three days in the fridge but I will do it again

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Reviewer:

knotty head bajan

Reviewed: May 20, 2009

I had a mango I wanted to use in a cake recipe, so I tried this. My husband couldn't guess what this very moist cake had in it. He just knew he didn't like it! Me neither!

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Reviewer:

J.G.

Reviewed: Feb. 21, 2009

This recipe should be called vanilla walnut cake. It was really tasty & moist, but me and my colleagues in the office could not detect even a hint of mango or lime (I added the glaze that another reviewer had suggested). Maybe next time I'll try diced or minced mango and lime zest.

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4 users found this review helpful