Mango Cake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or 8x8-inch square baking pan.

Combine flour, baking soda, cinnamon, and salt in a large mixing bowl, whisking together until evenly distributed.

In a separate bowl, whisk together well-beaten eggs, sugar, and vanilla until combined, then stir in the crushed pineapple (including juice).

Pour the wet ingredients into the dry ingredients and fold together gently until just combined—do not overmix.

Fold in the chopped mango, walnuts, and raisins until evenly distributed throughout the batter.

Transfer the batter to the prepared pan, spreading it evenly and smoothing the top.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove from the oven and allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.