Desert Rose Cake Mix
Make an easy and delicious cake with this easy to use mix. Just add the wet ingredients and follow the instructions below.
Sweet
Makes 1 loaf
Mymi Eberhardt
1 jar Desert Rose Cake Mix from our Mother's Day Basket
2 large eggs (120 grams)
1/2 cup olive oil or canola oil (120 grams)
2/3 cup milk (150 grams)
2 ounces cranberry or orange juice (60g), not concentrate
Pour the contents of the jar into a large bowl and create a well.
Whisk eggs, oil, milk, and juice together, then pour into the well. Stir slowly at first, then mix vigorously until all ingredients are combined and no lumps remain.
Scoop into a greased or lined standard loaf pan and bake at 350°F for 10 minutes, then lower the temp to 325°F and bake for another 35 minutes, or until a toothpick inserted into the center and comes out clean.
Can also be baked as muffins, add to a greased or lined muffin tray and bake at 375°F for about 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
The baked loaf or muffins keep for about a week at room temperature if tightly wrapped.
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