Mandarin Orange Cake - Under 3,000 ft Altitude
Mandarin Orange Cake is an unusual treat to serve with coffee, or as a fresh after-dinner dessert. Normally, you see Mandarin Orange Cake made with artificial whipped topping and a box cake mix, but this version is entirely from scratch, and comes in both regular and high-altitude versions.
Servings: 12 Servings
Calories: 370kcal
Ingredients
- 1 cup Cake Flour optional. You may use 100% all-purpose flour
- 1 cup All-Purpose Flour
- 2 ¼ tsp Baking Powder
- ½ tsp Salt
- 1 cup Butter softened
- 1 ½ cup Sugar
- 5 lg Eggs 4 whole eggs and 1 egg yolk
- 1 ⅓ cup Mandarin Oranges Peeled
- 1/2 cup Mandarin Orange Juice
- 1 ½ tsp Vanilla Extract
Instructions
- Crush some orange segments to collect 1/2 cup of juice. Measure 1 ⅓ cups of the remaining segments and set aside.
- Preheat oven to 350°F. Grease and flour 2 8" round pans, or one 13" X 9" baking pan
- In a large bowl, whisk together the flour(s), baking powder and salt until thoroughly blended. Set aside.
- In a mixing bowl, cream together the butter and sugar until fluffy. This is very important! Give it about 3 minutes on medium.
- Beat in the eggs, juice and vanilla, just until blended. Scrape the bowl and beater well.
- Add the flour mixture to the wet mixture slowly, beating just until blended well. Scrape down the sides frequently. Fold in the orange segments.
- Pour batter into baking pans and bake for 25-30 minutes. The tops will appear moist throughout baking, so use the finger test to check for doneness at about 23 minutes. The cake should feel firm and spring back to the touch, without leaving an indention.
- Remove from oven and cool in pan for 20-30 minutes. Run a knife around the edge and invert to remove. Cool completely.
