Last Saturday I made a bit of pasta (with sauce from the freezer) for the girls before Brock and I went out and then we made ‘home style sushi’ on Sunday night. Monday was leftovers, Tuesday was Sweet and Spicy Cashew Chicken, Wednesday was a Frittata (onion, peppers, mushrooms, zucchini) and toast for the girls and I and last night the girls and I went out. Tonight we needed a meal and I thought I’d top it off with this cake.
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 (we don’t need that much leftover cake), and it worked out great, just less baking time- I found 25 minutes to be perfect.
Mandarin Orange Cake
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
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 great on it’s own, but Mom always served it with whipped cream.
- Category: Cakes, Orange, 8x8, 9x13