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Dec 1, 2005 08:36 AM

Silly Question about Sir Gawain's Fruitcake

  • d

Do you think I could use fresh mango as the fruit for this cake, or would it not release enough juice when cooked, like the berries do? (I guess I could do mango and pineapple if the juice is an issue.) I'm planning on making it for dinner tomorrow night.

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  1. Maybe I've got this all wrong, but I thought you don't want overly juicy fruit for the Sir Gawain cake, but you definitely want overly juicy fruit for the Galleygirl tart. I remember when one of us (Carb lover?) made the Sir Gawain cake and saw the fruit juices got too liquidy she had to turn up the oven to get the top to dry/caramelize a bit, so it seems you want fruit that is juicy, but not too liquidy.

    Any way, Carb Lover also suggested using mangoes for the Sir Gawain cake so I think it's a great idea. I would wait until champagne (asian) mangoes are on the market; the red (mexican) mangoes are so fibrous.

    And I think very ripe pineapple, which is very liquidy, for the Galleygirl pear tart might be a great idea as well.

    3 Replies
    1. re: Alice Patis

      I've only made GG's pear tart once long ago and SG's cake numerous times recently. BTW, if SG is reading this, my sister called me up today begging for the recipe so she can make it w/ pears...the fever is spreading!

      Anyhow, I think that SG's cake would be fine w/ just about any fruit. The main thing is to consider that the more juicy the fruit, the less one would want to pile on. My wettest version had a combo of nectarines (or peaches?) and plums, and I think the plums gave off too much liquid so I'd just use less next time.

      I think mangoes would be great w/ the cake. I'd use about 2-3 depending on size. I love altering the batter flavorings to match. In the case of mango, lime zest and shredded coconut immediately come to mind! Hmmmm...let us know how it goes!

      1. re: Carb Lover

        Thanks for both of your posts! I went looking for 2 more mangoes today to match the juicy one I had in the house, and nothing looked good. Hurricane Wilma has really hit hard (I should post about this on the General Topics Board). So I gave up, bought a bag of frozen berries, and ate the mango I had. Delicious!

        I will definitely try the recipe with mango (I was thinking coconut, too, but adding lime zest would be outrageous!) when I can find some nice ones again, and make a berry version for tomorrow's dinner. I wonder if I can even work some rum in w/ mango, coconut and lime? I guess I'd better try the basic recipe once first.

        1. re: Dev

          I wouldn't complain about rum. Just compensate by adding less milk. Another option is to use rum extract, which I do have on hand...hmmm...

          For your first time though, I say keep it simple so you can appreciate the true wonder of this cake!