Mama Foss's Mandarin Orange Cake
10
People talking
This is a variation of Mandarin Orange Cake that my friend's mother is famous for.
- Ready In:
- 55mins
- Yields:
- Units:
Nutrition Information
10
People talking
ingredients
-
For the cake
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 eggs
- 2 (11 ounce) cans mandarin oranges, drained
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
-
For the glaze
- 3⁄4 cup packed light brown sugar
- 3 tablespoons butter
- 3 tablespoons milk
directions
- Combine all ingredients for the cake and beat well.
- Pour into greased 9x13" pan and bake at 350 F for 45 minutes.
- While cake is still hot, bring ingredients for the glaze to a boil in a small saucepan over medium-high heat.
- Poke holes in the top of the cake every inch or so with a toothpick.
- Pour glaze over the top of the warm cake.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@LizzieBug
Contributor
@LizzieBug
Contributor
"This is a variation of Mandarin Orange Cake that my friend's mother is famous for."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
It’s in the oven now, used fresh mandarins so really hope it turns out ok! Smells great!
-
Why does this recipe not ask for any liquid ingredients! Two eggs and two teaspoons of vanilla is not very much liquid. Why doesn't it ask for oil and milk or water? I made it but had to trash the whole cake.
-
We love the Mandarin cake! However, the middle always sinks. Any suggestions? -
This was great!!! I had a fruit bowl full of mandarin oranges that weren't being eaten by my kiddo so I did a quick google search of "mandarin orange recipes" and this was one of the recipes that came up. I pretty much used almost an entire bag of cuties. I didn't bother removing the pulp. It took a little longer to mix up because they weren't free of the casing and pulp but that's okay. I have to admit, I was a little doubtful while I was mixing. I tasted the batter to see how it was and I was surprised that it was better than it looked. However, I did add 1 tsp of lemon juice, 1/4 tsp of cinnamon, and a few shakes of nutmeg. I tasted the batter again and it was perfect. And instead of walnuts, I used pecans. I had enough batter to fill a cake pan and also a medium sized short bread tin. (That's all I had available.) I listened to other reviews when they said 45 minutes was too long. I turned the heat down to 345 degrees and baked about 35 minutes, checking often. (I'm so scared to burn things. Lol!) Thank you for the great recipe! I've never thought of using mandarin oranges in a cake. I'll definitely keep using this recipe when we have cuties that aren't being eaten, which I predict will happen in the near future. ;-)
-
I made this a couple of days ago and it is delish! I used fresh mandarins in mine.<br/>Very very yummy and so easy!
see 6 more
