Print Options:

Mandarin Orange Bundt Cake

Yields16 Servings

 1/2 cup butter, softened
 1/2 cup canola or other mild vegetable oil
 1 1/4 cups sugar
 3 large eggs
 1-2 tsp vanilla
 5 mandarin oranges, washed (about 1 lb)
 2 1/2 cups all-purpose flour
 2 tsp baking powder
 1/4 tsp baking soda
 1/2 tsp salt
Glaze:
 1 — 1 1/2 cups icing sugar
 1 Tbsp butter, melted
 1 Tbsp mandarin orange juice, cream or milk
1

Preheat the oven to 350F and spray a Bundt pan very well with nonstick spray.

2

In a large bowl with an electric mixer on medium speed, beat the butter, oil and sugar until light and fluffy. Beat in the eggs one by one, along with the vanilla.

3

Wash and quarter the mandarin oranges and pulse in a food processor until mostly puréed — it will still be chunky, and that’s a good thing. In a bowl, stir together the flour, baking powder, baking soda and salt.

4

Add half the dry ingredients to the butter mixture, beating on low or stirring just until combined, then add about 1 1/2 cups of the orange pulp (don’t worry if it’s a bit more or less), then the remaining dry ingredients. Scrape into the bundt pan and bake for 45-55 minutes, until deep golden and springy to the touch. (If you like, stick a bamboo skewer in — it should come out without crumbs sticking to it.)

5

Let cool for about 20 minutes, then turn out onto a plate or wire rack while still warm. Whisk together 1 cup of the icing sugar, melted butter and mandarin juice (or milk/cream) until you have a drizzling consistency — add a bit more sugar if it’s too thin. Drizzle over the warm or cooled cake. Serves 16.

Nutrition Facts

Servings 0