Ingredients for Mandarin Orange Tea Cake
- Poundcake Mix
- ¾ cup (180ml) orange juice
- 3 large eggs
- ½ cup (120ml) milk
- Mandarin Oranges In Light Syrup
- Powdered Sugar
- Orange, Rind Of
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How to Make Mandarin Orange Tea Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
- In a large bowl, combine 1 box (15.25 oz) pound cake mix, ½ cup (120ml) orange juice, 3 large eggs, and ½ cup (120ml) milk. Beat with an electric mixer on medium speed for 2 minutes, or until light and fluffy.
- Gently fold in 1 cup (about 150g) mandarin orange segments.
- Pour batter into the prepared bundt pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan for 15 minutes on a wire rack.
- Invert the cake onto the wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together ¼ cup (50g) powdered sugar, 1 tablespoon finely grated orange zest, and 2 tablespoons (30ml) orange juice until smooth. Add more orange juice, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
- Allow the glaze to set for about 5 minutes before serving and enjoying your delightful Mandarin Orange Tea Cake!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
1g
Carbs
2g
