Difference between revisions of "Mandarin orange cake"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:New Guinean Recipes" to "Category:Papua New Guinean cuisine") |
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# Pour over hot cake as soon as it comes out of the oven. | # Pour over hot cake as soon as it comes out of the oven. | ||
| − | [[Category:New Guinean | + | [[Category:Papua New Guinean cuisine]] |
[[Category:New Guinean Desserts]] | [[Category:New Guinean Desserts]] | ||
[[Category:Mandarin orange Recipes]] | [[Category:Mandarin orange Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
Revision as of 16:03, 19 April 2012
Description
Ingredients
- 2 eggs
- 6 fresh mandarins, peeled and sectioned (or 2 can mandarin oranges, drained)
- 2 cups Sugar
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 3 tablespoons milk
- 2 tablespoons butter
Directions
- Beat eggs, add the mandarins.
- Sift together the Sugar, flour, baking soda, and salt; then add to the first mixture. Beat 4 minutes.
- Pour into a greased and floured pan.
- Bake in a preheated oven for 30 to 35 minutes. (If oranges are too juicy, it takes longer. Test with a toothpick.)
- Meanwhile, bring to a boil the brown sugar, milk, and butter.
- Pour over hot cake as soon as it comes out of the oven.
