Mandarin Orange Cake
Description
The recipe is from Mom and every single person that I’ve ever served it to has ‘needed’ the recipe. The original 9 x 13 recipe is below, but today I tried to halve it (and baked it in a 9×9 pan, though an 8×8 works too), and it worked out great, just less baking time- I found 25 minutes to be perfect. A true ‘one bowl wonder’ that you need to try!
Ingredients
2 c. flour AND 1 1/2 c. sugar
1/2 t. salt AND 2 t. baking soda
2 cans (284 mL/10 oz) mandarin oranges – in their own juice – drained, but reserve the juice!
1 t. vanilla
2 eggs, beaten slightly
3/4 c. reserved liquid from the oranges
Instructions
Preheat the oven to 350 and grease a 9 x 13 cake pan. Whisk together the 4 dry ingredients, then add in the rest of the ingredients and use either your electric mixer or a set of hand beaters to beat it all together for a couple of minutes until it’s well combined.
Bake for about 30 minutes – it will get quite brown, but the middle will bounce back easily to a light touch. When the cake is done, use a fork to poke it lightly and evenly over the entire top and then pour on the glaze.
Glaze – 3/4 c. brown sugar AND 3 T. butter AND 3 T. cream
Combine the 3 ingredients in a small saucepan and stir while heating. Remove it from the heat when it just starts to boil and pour it evenly over the cake. It will soak in beautifully and as I mentioned, everyone will love it. This cake is amazing on it’s own, but Mom always served it with whipped cream – enjoy!
- Category: Cakes, Orange, 8x8, 9x13
It was delicious. We do not like frosting and I had no cream for the glaze so I mixed some powdered sugar with the reserved juice from the oranges and drizzled it over the cake. We loved it.
★★★★★