Orange Mandarin Cake

Orange Mandarin Cake
When my mom and her sibling sisters were into their 80’s for a rare get together, I got to ask them to tell me the family recipes that they enjoyed making.

At first there was silence then hesitation before my great aunt spoke. She said they were all self-taught by their mother when the 8 sisters and 3 brothers all lived at the homestead in Ituna Saskatchewan. We were considered well off because we had a few dairy cows some goats, chickens, ducks and geese. We had to fend for our self’s back in the thirties. We had next to no income and the men went hunting while they farmed. Whatever they brought home, we learned how to prepare and serve.

All us girls tended the meager gardens and would walk for miles foraging for some herbs, mushrooms, fruits and berries. From canning too baking and being a home self-taught cook, my mom could read from periodicals and cook books, new ways of making good food simple with the ingredients at hand.

Now living in Hamilton during the last war they all excelled at cooking. The many family held socials at each of the sisters homes and there would be these most scrumptious heritage meals served up.

In the 50/60’s I was able to spend time with all my aunts as they moved around Canada. It didn’t matter which of my mom’s sisters or brothers I would visit, there would always be great tasting food and it would end with a mouth-watering dessert. Now my dad worked for Duncan Hines the cake mix people and would bring these cases of samples home. My aunts would divvy them up and would all bake something.

I ate lots of their home comfort baking back then, and one cake in particular stood out.

It is a simple dessert to construct, but sure taste Delish!

After a few trial and errors I was able to reconstruct this recipe to resemble the original. They all sure gave me guidance over my life time, along with some darn delicious recipes.

Here is one of those 50’s retro recipes using store bought ingredient to make this scrumptious Orange Mandarin Cake.  Ingredients you will need are:

1 box yellow cake mix   1 stick unsalted butter, softened

1 can (14 0z) mandarin oranges, drained,

1/2 cup juice reserved

4 large eggs

1 teaspoon real orange (or vanilla) extract

1 package (3.5oz) vanilla instant pudding

1 can (20 oz) crushed pineapple, juice reserved

1/2 cup powdered sugar

6 ounces whipped cream

Extra mandarin orange slices, for garnish
Follow these simple directions:
Preheat oven to 350 degrees.

In a large bowl, combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs, and orange or vanilla extract.

Beat on medium-high until thoroughly mixed, about 2 minutes.

Add drained oranges and beat again until pieces are broken up and small.

Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set.

Remove from oven and cool completely.

While cake is cooling, blend juice from drained pineapples with the vanilla pudding mix.

Add powdered sugar and mix, then mix in whipped cream. Stir in drained pineapple.

Spread on cooled cake and refrigerate several hours.

To serve, cut cake with a wet knife into squares and top each with a mandarin orange slice.

Give this recipe a try!

Mighty tasty indeed!