Desserts and Pastries — By Ben on 09 September 2008
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
Author: 
Recipe type: Dessert
Cuisine: Mexican
Serves: 10-12
 
Ingredients
  • •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
Instructions
  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!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(26) Readers Comments

  1. Cool stuff. I feel like I need to hop on a treadmill just looking at your pictures.
    Will look forward to the empanadas!

  2. That is one yummy cake…have never seen a mamey before though…looks pretty :-)

  3. I am so intriqued by the mamey! This looks so delicious and I love cinnamon spicey cakes!

  4. I have never had mamey before. If I see it around these parts I am going to pick one up! This cake looks awesome!

  5. How’d I miss this piece of wonderfulness? I don’t know that I’ve seen any mamey around here — zapote is a squash, right? They don’t look anything like this. It reminds me of acorn squash. Sounds really tasty, though. Love the spice and the cream cheese frosting, of course.

  6. This cake was delicious! The mamey fruit is so good. My daughter made this for her school project on fruits native to rain forests. We had a few questions about thes recipe though. In the ingredients it calls for 1/2 cup pecans but didn’t say at what point to put them in the mix. So we left them out. And it says 1 mamey fruit mashed. But we bought one that was pretty big want sure if to put it all our just half. We used 1 1/2 cups of mashed mamey. Has anyone made this recipe or does any one know?

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