Carol’s Mandarin Orange Cake

My friend Carol V. served this a few years ago at our Small Group and we all just fell in love. I’ve made it five or six times since, and its always a hit. Amazing that it has NO OIL, but lots of sugar, lol. You can cut the sugar down; I usually do. Also, if its hard to find 11oz cans of mandarin oranges, get two 15oz and eat a few from each can 😉

Ingredients

• 2 cups all purpose flour
• 2 cups white sugar
• 2 eggs
• 2 cans mandarin orange (11 oz. each), drained (total 490 grams of fruit)
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• TOPPING:
• 3/4 cup brown sugar, packed
• 3 tablespoons butter
• 3 tablespoons milk
• 1/2 teaspoon vanilla

Directions

• Preheat oven to 325ºF. Lightly spray pan with non-stick cooking spray.
• Place all ingredients in a large mixing bowl. Beat for 3 minutes with an electric mixer.
• Pour into prepared pan and bake for 45 minutes.
• While the cake is baking, combine in a small saucepan over medium heat the ingredients for the topping. Bring to a boil. Boil for 1 minute. Pour hot topping on cake immediately after it is removed from the oven.
• Serve warm or at room temperature. May garnish with whipped topping if desired.

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