This mélange of ingredients produces a very moist cake with a complex sweet/sour/spicy flavor that keeps well in the refrigerator.

• 1 box lemon or yellow cake mix
• 1 package Mexican style corn muffin mix
• ⅓ cup vegetable oil
• 4 large eggs
• ½ cup bitter orange juice (substitute: juice of one orange and one lime)
• ½ cup nectar, mango
• ½ 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
• ½ teaspoon cumin
• ½ teaspoon ginger
• ¼ cup coconut, flaked
• ¼ cup mixed nuts, chopped
• 2 ounces beef jerky, chopped fine

1. Preheat oven to 350°.
2. Grease and flour bundt pan (rose or standard design).
3. Put mixes, oil, eggs, juices, vegetables, fruits, vanilla and spices in bowl and mix for 2 minutes on medium speed.
4. Add coconut, nuts and jerky, and mix another 2 minutes.
5. 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 ¼ cup mango nectar and ¼ cup bitter orange juice and pour over cooled cake.

Serves 24.