Originally Posted by dave the baker
I was experimenting with an original recipe and had a big flop (nothing new). It was a papaya, pineapple and macadamia bread. Did two things wrong - should've let it cool in the pan (fell apart) and I used dried, diced papaya that I tried to reconstitute in boiling water. The next try will be with fresh Mango, pineapple and cashews, and a trinity of spices. How does that sound??? If it works, I'll publish it here.
Dave, I have been playing with Mexico Karen's Peach Pound Cake (which she herself has only made with mangos
) and I found that if the fruit was too ripe the cake was gooey and if it was not ripe enough it was dry. So, this last time I used a just ripe juicy peach and a just on the edge almost ripe one. Then I added just a slash of fresh orange juice and it came out the best of my three previous versions.
Since mango is quite a soft juicy fruit, you might want to make sure your pineapple isn't too juicy or blot it a bit with a paper towel. However, the nuts will definitely help so you may not have to. You aren't using salted cashews are you? Finally, what is your trinity? Cinnamon, nutmeg and allspice? The peach cake actually only has vanilla in it and no spices. It really brings out the flavour of the fruit.
Just my two cents and as we always do with each other, you can take it or leave it
I will be really interested to find out how it turns out.