Mandarin Cake 2 Recipes

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill.

MANDARIN CAKE

Steps:

• Preheat oven to 350°F
• Mix together yellow cake mix, mandarin oranges and their juice, applesauce, and 4 egg whites.
• Pour mix in a 9 x 13 pan sprayed with PAM or nonstick spray and bake for 30 minutes.
• Meanwhile mix together cool whip, crushed pineapple and vanilla pudding.
• Once cake has finished and cooled, use pineapple frosting to coat the top of the cake. Refrigerate until ready to serve.

MANDARIN CAKE # 2

Steps:

• Put the mandarins in a medium saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times.(Microwave option as a foot note)
• Preheat the oven to 160°C.
• Drain the mandarins and cool them to room temperature. Once cooled, split them open with your hands and remove any seeds. Puree the mandarins, including the skins, in a food processor. Add the sugar and eggs and mix together until combined. Add the ground almonds to the mandarin purée and stir thoroughly.
• Pour the mixture into a well-greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 minutes, or until the cake looks set in the middle, springs back when touched and comes away from the edges. Remove from the oven and allow to cool in the tin.
• While the cake is cooling, put the extra sugar in a saucepan with 60 ml (1/4 cup) of water over a low heat and stir until the sugar dissolves. Add the orange zest and boil the mixture until it just starts to caramelise. Lift the zest out with a fork and cool it on a plate.
• Serve the cake with caramelised citrus zest and a sprinkling of icing sugar.
• FOOT NOTE: Option for microwave method for mandarin's ~ Cut the mandarins in half lenghtways skin on. Remove pips and place cut side up in a microwave dish and add 3/4 cup water. Cover and microwave on high 15 minutes & drain.

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

LUSCIOUS MANDARIN ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

MANDARIN CAKE

Steps:

• Place mandarins in a saucepan, cover with water and boil for 1 hour.
• Leave to cool.
• On a plate, cut mandarins open, remove pips and place pulp and skins into blender.
• Process until smooth.
• There should be just over a cup of pulp.
• Beat eggs and sugar until thick and fluffy.
• Add mandarin pulp, almonds and baking powder.
• Mix well, and pour into a greased and floured 8 inch cake pan.
• Bake at 375°F for 1 hour.
• Cake will fall slightly in center.

HOMEMADE MANDARIN ORANGE CAKE

Steps:

• Drain oranges, reserving juice. Set oranges aside. In a large bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving.,