Mango Tea Bread
1 cup golden raisins
1/4 cup brandy
2 large mangoes, peeled pitted and diced
1 3/4 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/4 cups sugar
1/2 cup (1 stick) butter, room temperature
3 large eggs
1 tsp. vanilla extract
Position rack in the center of oven
and preheat to 350 degrees. Butter and flour a
Metal Loaf Pan
. Mix raisins
and brandy in a small bowl and let stand 15 minutes.
Puree mangos in a processor until smooth. Measure 1 cup puree for bread
and reserve the
rest for another use. Combine flour, baking soda, cinnamon, salt, ginger,
and nutmeg in
a medium bowl until fluffy. Beat in eggs, one at a time, then vanilla and
1 cup mango puree.
Gradually add dry ingredients, beating until just blended. Fold in raisins
and brandy. Pour
batter into prepared pan.
Bake until tester inserted into the center comes out clean, about 1 hour and 15
minutes.
Cool 20 minutes in pan on rack. Turn bread out and cool completely.
