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Tasty Cake
12 years ago
We here in my family have some interesting recipes that we make from time to time throughout the year, and I'd wanted to share some of these with the folks out there that arent local enough for me to actually make and deliver XD
This weekend shall be: Mandarin Orange Cake!!! A delicious cake that has glazing rather than icing and is a delicious escape from the usual cake-types found out there
You will need (for the cake):
2 cups flour 2 cups sugar 2 eggs 2 teaspoons baking soda 1/2 teaspoon salt 2 (small) cans of mandarin oranges
loaf pans or bundt cake pans no-stick spray
You will need (for the glaze):
3 Tablespoons Milk 4 Tablespoons Butter 3/4 cup of brown sugar
Here we go:
Blend all the cake ingredients into a bowl, be sure to drain the mandarin orange cans ALMOST completely before adding em. Do not dispose of the liquid, but save it in a separate cup or dish for later. Blend the ingredients thoroughly. Once ready, use a no-stick spray on your pans, making sure to coat the insides completely. Pour the batter into the pan(s) and stick in the oven. Bake at 350F until browned, using a toothpick to test it. (the stick should come out clean) Pull the pans out when done and set aside to cool.
Now for the glaze!
Place all glaze ingredients in a sauce-pan and place on the stove, using medium heat.
*You can also add the juice from the drained cans that was set aside earlier for a sweeter tastier glaze!*
Cook and continue stirring the mix until the brown sugar, butter and milk (and juice) are all combined and turns smooth. No chunks or bits should be able to be seen. Once its nice and smooth, remove from heat and let the glaze cool as well.
Final Assembly:
CAREFULLY turn the pans over to get the cakes out, if they break a little, its no big fuss as it can be relatively molded back together. Once the glaze has almost cooled, drizzle atop the cake. And there ya have it, ultra tastiness ready to be devoured XD
TIPS:
The glaze should not TOTALLY cool or it'll never "pour" outta the pan and you'll be stuck with a cleaning disaster >_<
I cannot stress enough to make sure the cake pans have a nice coat of no-stick on em before pouring or the cakes WILL break when attempting to get em out
While you could use one big pan for this recipe, I've found that using several smaller pans works much better as they cool more evenly more quickly and you're not left with either an undercooked center or burnt edges.
Smaller cakes can either be served individually or cut into shapes to allow a more artistic spin in the presentation.
If desired, have a 3rd can of mandarin oranges or maraschino cherries (or both) handy to decorate the cake after glazing for a tasty and beautiful cake :)
Well, for those baking enthusiasts out there, have at it! For those with spouses that are baking savvy, give this to em! If there are ANY questions, concerns, something didnt turn out right, please feel free to PM me, I want it to turn out right as much as you do so you'll know a taste sensation that I've enjoyed since childhood ^.^
This weekend shall be: Mandarin Orange Cake!!! A delicious cake that has glazing rather than icing and is a delicious escape from the usual cake-types found out there
You will need (for the cake):
2 cups flour 2 cups sugar 2 eggs 2 teaspoons baking soda 1/2 teaspoon salt 2 (small) cans of mandarin oranges
loaf pans or bundt cake pans no-stick spray
You will need (for the glaze):
3 Tablespoons Milk 4 Tablespoons Butter 3/4 cup of brown sugar
Here we go:
Blend all the cake ingredients into a bowl, be sure to drain the mandarin orange cans ALMOST completely before adding em. Do not dispose of the liquid, but save it in a separate cup or dish for later. Blend the ingredients thoroughly. Once ready, use a no-stick spray on your pans, making sure to coat the insides completely. Pour the batter into the pan(s) and stick in the oven. Bake at 350F until browned, using a toothpick to test it. (the stick should come out clean) Pull the pans out when done and set aside to cool.
Now for the glaze!
Place all glaze ingredients in a sauce-pan and place on the stove, using medium heat.
*You can also add the juice from the drained cans that was set aside earlier for a sweeter tastier glaze!*
Cook and continue stirring the mix until the brown sugar, butter and milk (and juice) are all combined and turns smooth. No chunks or bits should be able to be seen. Once its nice and smooth, remove from heat and let the glaze cool as well.
Final Assembly:
CAREFULLY turn the pans over to get the cakes out, if they break a little, its no big fuss as it can be relatively molded back together. Once the glaze has almost cooled, drizzle atop the cake. And there ya have it, ultra tastiness ready to be devoured XD
TIPS:
The glaze should not TOTALLY cool or it'll never "pour" outta the pan and you'll be stuck with a cleaning disaster >_<
I cannot stress enough to make sure the cake pans have a nice coat of no-stick on em before pouring or the cakes WILL break when attempting to get em out
While you could use one big pan for this recipe, I've found that using several smaller pans works much better as they cool more evenly more quickly and you're not left with either an undercooked center or burnt edges.
Smaller cakes can either be served individually or cut into shapes to allow a more artistic spin in the presentation.
If desired, have a 3rd can of mandarin oranges or maraschino cherries (or both) handy to decorate the cake after glazing for a tasty and beautiful cake :)
Well, for those baking enthusiasts out there, have at it! For those with spouses that are baking savvy, give this to em! If there are ANY questions, concerns, something didnt turn out right, please feel free to PM me, I want it to turn out right as much as you do so you'll know a taste sensation that I've enjoyed since childhood ^.^
