Last couple of months have been crazy busy. I’ve been trying to juggle kids, home and work together. Of course work gets affected the most. Still I have no regrets. Of course previously, I used to get my hands dirty in flour and butter with two kids to worry about. Mostly they were screaming and jumping around me when I’m cooking. And the new born doesn’t make things easy for me (please note I am not complaining or blaming anyone, just letting you guys take a sneak peak into my amazing world). I know he needs me the most. Yes, we have a new comer in our family, my little, cute and bubbly boy Ibraheem. He’s now almost 3 months old now. But he’s been a real sweetheart. He lets his mommy get some rest, do her work, get her feet up (again) and relax.
Those of who who don’t like to spend more than 10 minutes into the kitchen, well this recipe is perfect for you. Because you’ll be in the kitchen for even less than 10 minutes. All you got to do is, toss everything together, pour the mixture into a generously greased (with butter) eight inches square dish and pop it into the oven. The cake comes nice and brown from the outside, yet juicy, moist and fruity inside, what more could you ask for. This is definitely under the comfort food umbrella. Definitely. No eggs, no milk, no tedious beating and definitely no butter (except for greasing the pan). This is no ordinary cuppa, cuppa, cuppa cake – this cuppa cuppa cake has fresh fruits in it. Mangoes. Man goes wooo infront of mangoes hehe
It’s All In The Name
It’s called cuppa cuppa cake because it uses a cup of self-raising flour, a cup of castor sugar, a cup of juice from the cocktail fruits tin and a cup of fruits. Easy ‘eh.
Cuppa Cuppa Cake and I
Last couple of months have been crazy hot and amazingly busy. I’ve been trying to juggle kids, home and work together. Of course work gets affected the most. Cooking with two kids jumping and screaming around me, wasn’t a big deal but three, hello! Now that’s challenging. With little time to spare for myself, I wanted to cook something sweet (duh!), quick and oh-so easy for myself. I found this amazing recipe that required only three ingredients, minimal mixing and that’s it. Pop it into a pre-heated oven and let the hotness do it’s magic.
And the cake is a winner. It is juicy, caky, and loadaed with fruits. I used both tinned fruits and cubes of mangoes. Emm emm since mangoes are in season, do try this cuppa cuppa cake with mangoes. It’s dee-licious I must say.
Whip some cream or throw a generous scoop of vanilla ice cream over the cake and thank Allah for all his blessings and sweet joys in life. Do remember me in your prayers though.
- Self-raising flour 1 cup
- Castor sugar 1 cup
- Mangoes in cubes or fruits from cocktail tin 1 cup
- Mango juice or syrup from fruit cocktail tin 1 cup
- Ice cream or whipped Cream for decoration
- Pre-heat oven to 180 C.
- Generously grease an 8"inches square baking pan or pyrix dish with butter, preferably white or unsalted butter.
- Sift together flour, baking and salt twice and set aside.
- Now stir in brown sugar.
- Lastly add the fruit cocktail along with the juice and pop it into the oven for 40-45 minutes or until golden brown on top.
- Serve with whipped cream.
- Serve it chilled or hot as you please. Everyone liked it more when it was placed in the fridge for half an hour.
Like it, eh! It’s really that simple and that delicious too. If you have friends coming over or maybe some unexpected guests arrive at an odd time when you have nothing but a tin of fruit cocktail, some self-raising flour and some sugar. Make cuppa cuppa cake and fill your heart with all the praise and all the love.
Which cake do you usually serve to friends and family? Do you enjoy baking? Would you like to make it with some other fruits? Do lemme know. Would love to hear from you 🙂
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