Easy Mugwort Pound Cake with Pancake Mix

Name: Easy Mugwort Pound Cake with Pancake Mix
Yield: Makes one standard loaf pan
Cuisine: American
Ingredients: 150 g pancake mix; 1 small bowl full of mugwort; 1/2 cup milk (about 100 ml); 1/4 cup sugar (about 50g); 1/3 cup rice oil (about 80 ml); 2 eggs

いのしし亭 @cook_40180513

The aroma of mugwort makes this a delightful spring cake. The origin of this recipe: Mugwort grows naturally in my garden, a spring staple (o^^o).

いのしし亭 @cook_40180513

The aroma of mugwort makes this a delightful spring cake. The origin of this recipe: Mugwort grows naturally in my garden, a spring staple (o^^o).

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Ingredients

Makes one standard loaf pan

150 gpancake mix
1small bowl full of mugwort
1/2 cupmilk (about 100 ml)
1/4 cupsugar (about 50g)
1/3 cuprice oil (about 80 ml)
2eggs

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Steps

1

Preheat the oven to 350°F (180°C).
2

Wash the mugwort, boil it, then rinse in cold water and squeeze well.
3

Put the mugwort and milk in a blender and puree them.
4

In a bowl, mix the eggs, rice oil, and sugar well.
5

Combine the mugwort paste (about the amount of 2 mashed bananas) with the egg mixture.
6

Add the pancake mix and gently fold it in without overmixing.
7

Pour the batter into a mold, tap it once to remove air bubbles.
8

Bake in the oven at 350°F (180°C) for 20 minutes, then reduce to 300°F (150°C) and bake for another 15 minutes.
9

After baking, tap the mold once to prevent shrinkage. Once it cools slightly, remove from the mold. Wrap in plastic wrap once cooled completely and let it rest.
10

It's delicious right away, but letting it rest for 2-3 days enhances the moistness.