Prep 10 mins
Cook 35 mins
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.
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 eggs
- 2 cans drained mandarin oranges
- 3⁄4 cup brown sugar
- 3 tablespoons milk
- 2 tablespoons butter
- 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.
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.