I am great fan of our website and a fan of jack fruit too. So I couldn’t resist making this cake. So voila, I made it last night. I couldn’t wait, so I tasted it as soon as it was out of the oven. And to be frank, I somehow didn’t like the taste when it was hot. But oh my, once it cooled, it tasted so good. Not too sweet, not at all crumbly. Just perfect. Thanks for such a wonderful recipe.

Give it a shot, Madhuli. We can always remove jackfruit pieces from the cake, just in case if you don’t like their meaty, tinglyness.

Yes, this is a solid cake, Roopa. Thanks.

Nandita: Sky is the limit.:) Cakes/breads, no limit on the things we can add to them.
About cake batter - it’s more like condensed milk consistency. Not too lumpy, not too watery. I have added a photo of the batter, check it out.

Aparna: You can find Jackfruit -fresh, frozen, canned in Asian grocery stores - Indian, Chinese, Vietnamese etc.

Hi Bindu: I have posted a picture of the batter after reading your comment.
Hope that helps.

KA: The next boat is coming up. Hop in.

Hi Soumya: I usually place the cake in the bottom rack for about 20 minutes, giving plenty of time for the batter to cook.
Then move it to upper rack, so that the top could brown. This method usually works.

Jyothi, Bharti and Linda: Thanks a ton for your kind words.

Hema: I think that durian is the nasty cousin of jackfruit.:) They are different fruits.

Urban Vegan: Your harissa recipe looks delicious. I’ve to try that one.

Prema: Glad to hear that you liked these recipes.

This looks like an interesting cake.. If I ever find a jackfruit, I will certainly try it…

Just a question though (kind of a dumb one really) - is jackfruit the same as durian which is available in some chinese grocery shops??

Thanks
Hema
(And considering this is my first time commenting, I must say I am frequent visitor and I find your blog quite a lot of fun to follow)