Mandarin Cake 2 Recipes

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 8" round pans and set aside.
• In a large bowl/mixer, cream butter and sugar until fluffy. Beat in egg yolks, Cuties and vanilla.
• In a separate bowl, sift cake flour, baking powder and salt together.
• Gradually incorporate into wet mixture alternating with milk until just incorporated.
• Pour into baking pans and bake 25-28 minutes when cake springs back after being touched. Allow to cool 20 minutes before turning onto rack or pedestal.

LUSCIOUS MANDARIN ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

EASY MANDARIN CAKE

Steps:

• Preheat your oven to 350 F/180 C.
• Spray an 8 inch round loose bottom/springform cake pan with non-stick spray. Alternatively, grease with butter. Line the bottom of the pan with parchment paper.
• Mix together the flour, baking powder and 1 cup granulated sugar.
• In a separate bowl, whisk together the eggs, sour cream, mandarin zest, mandarin juice and oil.
• Pour the wet ingredients into the flour mix and mix well until everything is evenly combined.
• Pour the batter into the prepared pan and bake for 45 - 60 minutes. Keep an eye on the cake. It is ready once it has risen and is golden brown.
• While the cake is baking, get on with making the mandarin syrup. Heat the mandarin juice and 1 tbsp of sugar over low heat in a small pot. Continue to stir until the syrup has just begun to bubble. It will have thickened and appear syrupy.
• Once it has baked, remove the cake from the oven and immediately prick it all over with a toothpick. Brush the mandarin syrup over the top.
• Leave the cake in the pan to cool completely before serving.

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill.

MANDARIN ORANGE CAKE

Steps:

• 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.

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

MANDARIN ORANGE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside.
• In a large bowl, with a hand mixer or a spoon, mix together the yellow cake mix, the can of mandarin oranges, the eggs and the vegetable oil. Pour into the prepare pan. Bake for 40 minutes or until a toothpick inserted in the center comes out with just a few crumbs, being careful not to over bake.
• Let the cake completely cool.
• In a large bowl whip together the cool whip, pineapple, and vanilla pudding mix. Spread over the cooled cake and serve!

MANDARIN ORANGE CAKE

Steps:

• 1. Preheat oven to 350°F. Lightly grease a 9 × 9-inch baking pan. Mix flour, granulated sugar, baking soda and salt in a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Combine mandarin oranges and egg in a medium bowl and mix well. Add to butter mixture and mix well. Spoon into prepared baking pan. Combine coconut, pecans and brown sugar in a small bowl and mix well. Sprinkle on top of batter. Bake cake until a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or cool to room temperature.

MANDARIN CAKE # 2

Steps:

• Put the mandarins in a medium saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times.(Microwave option as a foot note)
• Preheat the oven to 160°C.
• Drain the mandarins and cool them to room temperature. Once cooled, split them open with your hands and remove any seeds. Puree the mandarins, including the skins, in a food processor. Add the sugar and eggs and mix together until combined. Add the ground almonds to the mandarin purée and stir thoroughly.
• Pour the mixture into a well-greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 minutes, or until the cake looks set in the middle, springs back when touched and comes away from the edges. Remove from the oven and allow to cool in the tin.
• While the cake is cooling, put the extra sugar in a saucepan with 60 ml (1/4 cup) of water over a low heat and stir until the sugar dissolves. Add the orange zest and boil the mixture until it just starts to caramelise. Lift the zest out with a fork and cool it on a plate.
• Serve the cake with caramelised citrus zest and a sprinkling of icing sugar.
• FOOT NOTE: Option for microwave method for mandarin's ~ Cut the mandarins in half lenghtways skin on. Remove pips and place cut side up in a microwave dish and add 3/4 cup water. Cover and microwave on high 15 minutes & drain.

MANDARIN CAKE

Steps:

• Make the topping first. Using a sharp knife, slice off the skin and all pith from mandarins. Slip out the segments by slicing either side of the membrane. Remove any pips. Put mandarin segments in a bowl with the Cointreau and leave to soak. Squeeze juices from mandarin membranes and reserve. Cream butter and brown sugar in a small bowl, beating with a wooden spoon. Butter the sides of a 23cm cake tin, then spread the creamed butter and brown sugar over the bottom of the tin.
• Preheat oven to 180°C. To make the cake, put butter in a bowl and beat with an electric beater until creamy and loose, then beat in caster sugar and continue beating until fluffy and lighter in colour. Lightly beat eggs together in a small bowl. Gradually beat eggs into creamed butter and sugar, then sift over flour and fold in with a large spoon.
• Finely grate the zest from the orange. Strain mandarin segments and measure juices. Make up to ½ cup with any reserved mandarin juices, and, if necessary, freshly squeezed orange juice. Mix juices and orange zest into cake batter.
• Pat mandarin segments dry with paper towels. Arrange segments in tin on top of brown sugar and butter, starting from the centre. Spoon in cake batter and level top.
• Bake for 40 minutes, or until golden and springy to touch. Cool for 10 minutes in the tin, then cover with a large plate and invert. Leave for 2-3 minutes for butter and sugar glaze to trickle down over cake then lift off tin. Cool thoroughly before serving.