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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.

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HeatherFeather February 01, 2002

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

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Burnice February 16, 2002

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.

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Lennie February 02, 2002

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!

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Mirj January 29, 2002

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 8x8 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.

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Countrywife March 02, 2003

I double checked the recipe as it didn't include any butter ,than I 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 .

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Ozlem Altinok February 19, 2002

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!

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teachmichigan February 18, 2009

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!

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bcfdwife January 01, 2008

Absolutely delicious...the topping was soooo gooood.

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Grammikraker June 27, 2007

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).

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TifferCooks August 24, 2006
Mandarin Orange Cake