Raspberry, Orange and Rose Loaf Cake
The hidden raspberry layer in the center of the loaves is a treat for both adults and children alike!
Prep Time: 45 min
Total Time: 2 hr 45 min
Servings: 16
1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix 
80ml vegetable oil 
275ml water 
3 egg whites 
Zest of 1 orange 
250g raspberry jam, heated until warm 
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix 
115ml cold milk 
1/4 teaspoon rose water 

Fresh raspberries   
Dried rose petals   
  • 2 x 2lb loaf pans
  • Large bowl
  • Electric mixer or whisk
  • Zester
  • Spoons
  • Toothpick
  • Cooling rack
  • Knife
  • Small bowl
  • Spatula
  • 1 Preheat oven to 180°C. Grease two 2lb loaf pans with butter; lightly sprinkle with flour.
  • 2 Beat cake mix, oil, water and eggs in large bowl on low speed until moistened, then beat on medium speed 2 minutes. Fold in orange zest. Divide cake mixture between 2 containers; pour two-thirds from one bowl into loaf pan, and two-thirds from other bowl into other loaf pan. Gently spoon 125g raspberry jam into each pan, spreading out in one even layer. Top with remaining cake mixtures.
  • 3 Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pans; remove to cooling rack to cool completely.
  • 4 Beat whipping cream mix and cold milk in medium bowl as directed on package. Stir in rose water.
  • 5 Spread whipped cream onto each loaf cake. Decorate top with raspberries and dried rose petals. Cut into slices to serve.
  • Alternatively use any jam you have in your cupboard.
  • The cakes will keep 2 to 3 days wrapped in foil or in an airtight container. Spread with whipped cream just before serving.