This recipe creates a moist and flavorful cake infused with the bright, citrusy taste of mandarin oranges. It often incorporates both the juice and segments of mandarin oranges into the batter, resulting in a tender crumb and a refreshing flavor. The cake can be enjoyed plain, dusted with powdered sugar, or topped with a simple glaze.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (11 ounce) can mandarin oranges, drained (reserve the juice if making a glaze)
- 1/2 cup milk
Optional Glaze:
- Reserved mandarin orange juice (from the can)
- Powdered sugar
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a loaf pan.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add Mandarin Oranges: Gently fold in the drained mandarin orange segments into the batter.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
- Bake: Bake for 30-35 minutes for a 9×13 inch pan, or 50-60 minutes for a loaf pan, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Optional Glaze:
- Prepare Glaze: In a small bowl, whisk together the reserved mandarin orange juice with powdered sugar until you reach a smooth, pourable consistency. Start with about 1/4 cup of juice and gradually add powdered sugar until desired thickness is achieved.
- Glaze the Cake: Once the cake is completely cooled, drizzle the glaze evenly over the top.
Tips and Notes:
- Mandarin Orange Preparation: Make sure the mandarin oranges are well-drained before adding them to the batter.
- Don’t Overmix: Overmixing the batter can result in a tough cake.
- Pan Size: Adjust baking time depending on the size and shape of your baking pan.
- Storage: Store leftover mandarin orange cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Variations: You can add orange zest to the batter for an even more intense citrus flavor. Chopped nuts can also be added for texture.
Enjoy this bright and delicious Mandarin Orange Cake!