Mandarin Orange Cake (inspired by this recipe)
Cake1 box white or vanilla cake mix (15.25 ounces)
1/2 cup oil
1 can (11 ounces) of mandarin orange segments, drained – reserve the liquid
1/3 cup reserved liquid from oranges
Decoration1 jar prepared white vanilla icing
1 navel orange, cut into very thin slices
Preheat the oven to 325 degrees F. Butter or spray a 9-inch round baking pan with baking spray, and set aside.
In a medium-large bowl, mix all of the cake ingredients with an electric mixer for 1 minute, and then for an additional two on medium speed. If mixed by hand, make sure that everything is blended well and oranges fall apart in the batter. Pour mix into the baking pan and place on center rack in the oven. Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool on countertop for at least one hour.
To decorate, upend pan on cake plate or platter, and gently pull pan away until the cake sits by itself, upside down. Top with icing, and adorn edges with navel orange slices. Serve immediately or cover and store in a cool place for up to three days.
As you can see this is only a modified boxed mix recipe, but it drew rave reviews from my girlfriends, and they couldn’t quite believe I hadn’t made it all from scratch. The oranges added just the right amount of texture and flavor to make the cake moist and delicious. I will definitely be making this again!
Recommended for: something subtle and special when you don’t have time to spare, dessert for a group when you’re not sure chocolate or peanut butter will be welcome, and a light, delicious and summery sweet for any time.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking.