Mamey Cake

I owe you guys a couple of recipes. I just realized that I didn’t include the natilla recipe on this post and several people are patiently waiting to see what I did with this mamey. Well, the natilla recipe will have to wait. I am planning to make some natilla empanadas this weekend so you’ll have the recipe and some pics next week. I promise.

But today I will share with you the cake I made Sunday night. It was so good that it was gone in 2 days. In our defense I can say that I made a small one (only half of what the recipe I am about to give you calls for) and that we hadn’t had cake in months. I know, excuses, excuses. Hehe. Anyway, I give you my tasty creation:

Mamey Cake
Recipe type: Dessert
Cuisine: Mexican
Serves: 10-12
  • •2 cups sugar
  • •3/4 cup vegetable oil
  • •4 eggs
  • •2 cups all-purpose flour
  • •1 teaspoons baking soda
  • •2 teaspoons ground cinnamon
  • •1/2 teaspoon ground ginger
  • •1 teaspoon baking powder
  • •1/2 teaspoon salt
  • •1 mamey mashed
  • •1/2 cup chopped pecans
  • **For Frosting:
  • •1/4 cup butter
  • •8 ounces cream cheese at room temperature
  • •1 pound sifted confectioners’ sugar
  • •2 teaspoons vanilla extract
  • •1/2 cup chopped pecans
  1. In a large bowl mix sugar, vegetable oil and eggs until well blended.
  2. Sift baking soda, flour, cinnamon, ground ginger, baking powder and salt into a separate bowl.
  3. Add dry ingredients into oil mixture, beating well.
  4. Stir in mamey.
  5. Pour batter into two greased and floured 9-inch round layer cake pans.
  6. Bake at 350° for 35 to 40 minutes.
  7. When baked, turn cakes out onto racks to cool.
  8. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
  9. **For Frosting:Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

If you think this recipe sounds familiar,  maybe you are thinking about this one that I made last year. Yes, I cheated and only changed pumpkin for mamey. But it was worth it. Jon said it was one of the best cakes he’s ever had. This coming from a person who is not very adventurous when it comes to food. If you find mamey (I just learned that some people call it sapote or zapote, but for me zapote is something different. I will write about it some other time) where you live and give this recipe a try, let me know what you think.

¡Buen provecho!


  • Cream Cheese… ¿qué os pasa a todos con el queso? ¿Hay que usarlo para todo? He, he, just kidding Ben! Your cake looks tremendous, beautiful, apetitoso!!!! I really wonder how the flavour must be 😀

  • I’ve been baking a lot of cakes over the last few days – so this has totally caught my eye! I don’t think I’ll be able to get mamey though, so will need to settle for the pumpkin version!

  • Our temperatures are changing and this kind of “autumn feel” recipe is really appealing to me right now!

  • In Nicaragua we have zapote which looks exactly the same as your mamey, same shape, same pit type, but it’s green, a vegetable and has the texture and taste of summer squash. Good, but pretty watery for a cake!

  • I can only imagine how this tastes but it looks great.

  • Ben that is really a wow of a cake! Fun to see the ‘fruit’ that’s in it!

  • Looks cool, but I have never heard of a mamey before – have you got any more info on them? What does it taste like!?

  • Very interesting; and a real change from the regular.
    It reminds me quite a bit of Carrot Cake, especially with all those spices. Maybe, or maybe it’s just the frosting – I agree with Kat.

  • I am definitely going to pick up a Mamey Zapote at the market this week so I can try this cake.

    You can find more information about Mamey Zapote here … AND here … (this site also has a great recipe!).

    The Chico Zapote that was mentioned in a couple of comments above, also grows here in the jungles of northern Guatemala. It is a golf-ball sized fruit (although the local people tell me that the chicos used to be much much larger than they are now) with soft brown skin and a fruit that tastes like a combination of pumpkin and butterscotch with a super sticky aftertaste. This fruit comes from the tree that was, for many years, tapped to collect the sap called “chicle” which was then used to make chewing gum.

    (Anne of Rainforest Recipes)

  • Your mamy looks different from our mamy :) yours looks like what we call sapodilla.

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