Mandarin Orange Cake

What’s Cooking in Gail’s Kitchen? The Next Step: Mandarin Orange Cake! For all those gloomy days out there, a taste of sunshine comes to greet you in a naturally sweet cake. Did you realize mandarin oranges don’t only come in a can? Actually, you know them by other names in the produce department: “Halos” and “Cuties”. Sometimes people refer to mandarin oranges as clementines or tangerines. Small world, huh? Whatever you choose to call them, their pretty color and ease in peeling make them a popular choice. This cake recipe is versatile enough to be baked in a muffin tin, miniature bundt molds, or as a single-layer coffeecake. Something else to think about. The sugary glaze tops it all.

MANDARIN ORANGE CAKE

Ingredients:

1 1/4 cup flour

2 teaspoons baking powder

3/4 cup sugar

1/3 cup butter, melted

1 large egg

1/2 teaspoon orange extract

1/2 teaspoon vanilla extract

zest of one orange

1/2 cup milk

Ingredients for Orange Glaze:

1 cup powdered sugar

2 tablespoons orange juice

Orange peel zest, for garnish

Instructions:

Preheat oven to 350°. Spray miniature bundt molds with nonstick oil with added flour. Sift together flour and baking powder in a bowl. Set aside. Cream together sugar and butter in a medium bowl. Add egg; mixing well before adding orange extract, vanilla extract, and zest of one orange. Gently fold in flour mixture, alternating with milk. Stir until combined. Divide mixture into miniature bundt molds, filling 2/3 full. Bake 30 minutes or until a cake tester comes out clean. Prepare orange glaze by combining powdered sugar and orange juice. Stir until smooth. When cakes are golden brown, remove from oven. Cool slightly before inverting molds onto a wire rack. Remove molds. Transfer cakes to a platter to finish cooling. Drizzle with orange glaze and garnish with orange zest. Serve warm.

30 thoughts on “Mandarin Orange Cake”

      • I was talking with a restaurant owner yesterday, and she shared the difficulties of finding good employees. If something comes up, they call in sick…no matter what day or even on short notice. It’s frustrating because customers lose patience and immediately talk trash about the place on social media if they have to wait a minute.

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      • I know, it’s sad. We stayed this past weekend at a lovely hotel up north and they were severely understaffed, but doing the best they could. In the morning, the barista was also our seating hostess and waitress! We told her how much we appreciated her cheerfulness in the middle of all this, left a tip for ‘all three’ but notice some other people were quite impatient. Right now, everyone is doing the best they can.

        Liked by 1 person

  7. OMG! That sounds amazingly tasty. I can imagine how fantastic juicy this must be.
    Btw. what is the difference between mandarin and tangerine in English? I was not aware you are using the word mandarin.

    Liked by 1 person

    Reply

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