Mandarin Orange Bundt Cake – Dinner With Julie


I think we all need a little more cake these days.

Blending whole oranges into a thick puree to add to cake and muffin batter isn’t new – I have a recipe for a whole orange cake on an old recipe card I’ve had since childhood (yes, I was a kid who wrote and collected recipe cards) and the Sunshine Muffins in the Best of Bridge are made with whole oranges whizzed with everything else in a blender. Food 52 has a recipe for a whole orange bundt from Sunset Magazine in their book, Genius Desserts. W made it awhile ago, and it occurred to me that such a cake would make perfect use of those inevitable squidgy mandarin oranges I always seem to wind up with, whether I buy them by the box or bag. (We talked about other things to do with mandarins on this week’s Eyeopener!)


The great thing about all mandarin oranges – which includes Clementines, tangerines and satsumas – besides the fact that they taste amazing and are easy to peel – is that they don’t have a lot of white pith, so are perfect for blending whole to mix into things. I quartered 5 or 6 (I had some small ones, but they were intensely flavoured!) for this cake (about a pound) – you’ll need about 1 1/2 cups of chunky puree. You’ll need an average or slightly smaller bundt pan, and make sure you spray it well with nonstick spray – or you could bake this batter as cupcakes/muffins instead – fill paper-lined muffin tins and bake for 20-25 minutes. If you love the combination of chocolate and orange, try stirring in 1/2-1 cup chopped dark chocolate – the batter is nice and thick, so it shouldn’t sink to the bottom. (I’m trying this next!)

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 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.

Ingredients

 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

Directions

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 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.

Mandarin Orange Bundt Cake



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