1 box lemon or yellow cake mix
1 package Mexican style corn muffin mix
1/3 cup vegetable oil
4 large eggs
1/2 cup bitter orange juice (substitute: juice of one orange and one lime)
1/2 cup nectar, mango
1/2 cup carrot, finely grated and chopped
1 medium avocado
1 small sweet potato, cooked and mashed
1 small banana
1 tablespoon vanilla extract
1 teaspoon cilantro, dried
1 teaspoon chili powder
1 teaspoon dried orange peel
1 teaspoon mint, dried
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 cup coconut, flaked
1/4 cup mixed nuts, chopped
2 ounces beef jerky, chopped fine

Preheat oven to 350 degrees. Grease and flour bundt pan (rose or standard design). Put mixes, oil, eggs, juices, vegetables, fruits, vanilla and spices in bowl and mix for 2 minutes on medium speed. Add coconut, nuts and jerky, and mix another 2 minutes. Put in bundt pan and bake for 1 hour or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan, then turn onto cooling rack or plate. If desired, mix 1/4 cup mango nectar and 1/4 cup bitter orange juice and pour over cooled cake. Serves 24.

Serving size: 1 slice. Per serving: 197 calories, 3.7 g protein, 9 g fat, 25 g carbohydrates, 1.7 g fiber, 226 mg sodium, 37 mg cholesterol.

Mollie Hejl, Pedernales Electric Cooperative