Mandarin Orange Cake

Mandarin Orange Cake

  • Prep Time: 10 mins
  • Total Time: 45 mins
  • Yield: 1nine x thirteen cake

    • About This Recipe

    “This was a favorite cake growing up. The middle gets sunken, all good from the topping sinking into it. You may wnat to double the topping so you can pour extra over the edge pieces of the cake, they don’t seem to get as much of the topping sinking in as it all flows to the middle of the cake.”

    Ingredients

  • 2cupssugar
  • 2cupsflour
  • 2teaspoonsbaking soda
  • 1/2 teaspoonsalt
  • 2eggs
  • 2cansdrained mandarin oranges
  • 3/4 cupbrown sugar
  • 3tablespoonsmilk
  • 2tablespoonsbutter

    • Directions

  • Preheat oven to 350F degrees.
  • Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
  • Bake for 30-35 minutes.
  • In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.

    • Reviews

  • “Excellent cake!Very different from any other mandarin orange cake I’ve had.This would be a great cake to bring to a potluck.It has a gooey, caramelly taste and is rich and filling.Quite wonderful. A real winner! Note: I used two small cans (11 oz. size) of mandarin oranges, drained, which measured 2 cups once drained.”

  • “Delicious cake. I poked holes in the hot cake and poured the sauce over it so the goodness gets right into the cake.”

  • “This is a very different cake that my family quite enjoyed. It is very sweet, with a dense texture, and a wicked brown sugar glaze on top that adds to the sweet decadence. My tins of oranges were 10-oz in size and I believe some extra orange segments would have been a good thing, as would some grated orange zest. This cake is also a snap to prepare. Erin, I took your advice and made a little extra glaze (1 c b.sugar, 1/4 c milk, 2 tbsp + 2 tsp butter) and that amount seemed perfect.”

  • “I found this to be one of the most delicious orangey cakes I’ve ever made.I didn’t have any canned mandarin oranges, so I used clementine segments soaked in a sugar syrup.I also added some grated rind from the clementines.Thanks Erin, this one is a keeper!”

  • “I was going to add my recipie for Mandarin Cake to Zaar, but you’ve already done it.My ingredients are halved and use an 8×8 pan and my topping uses 1/2 cup brown sugar and 1 tbsp milk and butter.That’s the only difference.I got the recipie about 25-30 years ago, from DH’s Aunt Mil, who’d got it from a co-worker at a pot-luck.It’s been one of my favorite recipies over the years.It’s gone to innumerable pot-lucks and it’s one of DH’s favorites.”

  • “I double checked the recipe as it didn’t include anybutter ,thanI was worried that 2 eggs wouldn’t bring the cake into the right cake consistency .Then I thought 2 cups sugar was far too much for 2 cups of flour. At the end when I added the mandarins the consistency was alright but unfortunately the cake was toooo sweet for my taste and I advice cutting down on sugar if you don’t like your cake really sweet .True it was a different cake but I don’t think it is a keeper for me .”

  • “My grandmother used to make this, and it is the most moist, decadent, rich cake ever!It’s been a family favorite for years!Like bcfdwife, we always poked holes in the top to let the delicious topping soak in,.We topped it with a dollop of whip cream and went straight to heaven with the first bite!”

  • “My grandmother and I loved this cake! It is a definate keeper!When cake was done baking I also poked holes everywhere and poured the topping all over so it would soak in the cake.I will be making this again and again! Thanks!”

  • “Absolutely delicious…the topping was soooo gooood.”

  • “This was awesome!I love mandarin oranges and tend to put them in everything, so this really hit the spot.Definitely liked it better with whipped topping (but I put that on everything, too).”

  • “What a great recipe! I made a mistake though that worked to my advantage. i put the topping on and realized it wasnt quite done. i put the cake back in and browned the topping. it was delicious! i skipped the whipped topping and it made and excellent coffee cake with a sweet, crunchy topping. thanks a bunch!”

  • “This desert is delicious!I tried it just as the recipe calls and I also tried making one and a half times the topping.It is good either way but a little too sweet with the extra topping.Make it just as the recipe calls and it leaves you wanting more.”

  • “we had this at hope lodgeit was covered in cool whip good for pot lucks”

  • “Ohmy, this has to be one of the nicest cakes I have ever tasted.I had been browsing looking for an easy cake to take away campin, and as I had all the ingredients in this recipe and it was unlike anything I had made I wanted to try it.I used a deep 9 inch round tin, baked for approx 45 minutes. The topping is perfect for this type of cake.I would normally serve this with the ‘real thing’ whipped cream but as that was a little difficult to take away I bought a can of cream and it was just fine.Straight to my favourite file.Thanks for sharing this delight.”

  • “Which is correct – one recipe states to drain the oranges, the other does not!Does the syrup make a difference to the overall mixture – having problems with this cake setting!”

  • “WOW!!Easy and delicious.”

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