| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts, Easy, Quick & eas |
12 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 11 |
oz |
Mandarin oranges in light syrup |
| 1/2 |
c |
Chopped pecans |
| 3/4 |
c |
Brown sugar, packed |
| 3 |
tb |
Butter |
| 3 |
tb |
Milk |
INSTRUCTIONS
TOPPING
Preheat oven to 350°F. Grease 8-inch square cake pan. In medium bowl, place
flour, sugar, salt, baking soda, egg, vanilla, oranges with their
juice/syrup and nuts. Beat until smooth. Pour batter into prepared pan;
bake in preheated oven 30 to 40 minutes, or until done in the center. When
cake is nearly done, prepare topping as follows: Combine brown sugar,
butter and milk in small saucepan, and bring to a boil. Boil 30 seconds.
Remove cake from oven. Carefully poke holes in cake with tines of fork.
Pour topping over cake. Let cool.
Serving Ideas : Serve with whipped topping, whipped cream or ice cream.
NOTES : Ingredients can be doubled, and cake baked in a 13x9-inch pan. The
topping can be halved for less sweetness, if desired. The batter can be
mixed by hand to keep some oranges intact, or mixed with an electric mixer
to make them undetectable.
Recipe by: North County Journal, 3/1/95 Posted to MC-Recipe Digest V1 #525
by "Julia West" <classact@i1.net> on Mar 19, 1997
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