BY BARBARA ROLEK
I adapted this easy mandarin orange Bundt cake recipe from one by Dole. This is another example of hiding food inside other foods -- a trick Eastern Europeans adore (see this Polish Almond-Cocoa Cake with Pears recipe).
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What makes this recipe so easy is the fact that a two-layer yellow cake mix is used. Now how's that for speedy? The original recipe calls for a confectioner's sugar orange juice glaze, but I like to give it a dusting of confectioner's sugar instead. It looks so festive. Garnish plates of cake with well-drained mandarin oranges, a sprig of mint and a dollop of whipped cream, if desired. Add some cinnamon candies next to the mint and it will look like a sprig of holly!
What You'll Need
Cake:
1 (15-ounce) can mandarin oranges in light syrup
1 (2-layer) yellow cake mix
3 large eggs
1/2 cup vegetable oil
Zest of 1 orange
Confectioners' sugar for garnish if not glazing
Glaze: (optional)
Juice of 1 orange
1 cup confectioners' sugar
How to Make It
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- Heat oven to 350 degrees. Coat 10-cup Bundt pan with cooking spray and set aside. Drain the mandarin oranges, reserving juice.
- In a large bowl, combine cake mix, reserved juice from can of mandarin oranges, eggs, oil and grated orange zest. Beat for 2 minutes. Pour 1/3 of batter in prepared pan, and layer half of the drained mandarin oranges on top. Pour another 1/3 of the cake batter into the pan and layer with remaining mandarin oranges. Pour last third of cake batter into the pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in the pan for 20 minutes. Remove from pan onto wire rack and cool completely.
- When completely cool, dust with confectioners' sugar or brush on the glaze.
- To make the glaze, combine reserved juice from the orange and confectioner's sugar in a small bowl until well blended. Gently brush glaze all over cake with a pastry brush.
Courtesy: The Spruce
