Consensus is that this was a delicious, albeit ugly cake. It is very moist and gooey-almost impossible to cut with a knife. Torn with two forks is probably the best approach. I would not use a tube pan again. Instead, this cake would be best baked in either two 8-inch layers, or a 9x13 pan. There is an optional glaze for it, which I will include in the recipe though I skipped it as I already felt the cake was bordering on too much sugar (well yes, there actually is such a thing).
You Will Need:
(For the cake)
2 eggs
2 11 oz tins of mandarin oranges, drained
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
½ teaspoon salt
Preheat oven to 350 degrees F. Beat eggs. Add oranges and dry ingredients and beat with a hand mixer about four minutes or until the oranges are evenly flaked throughout the cake.
Bake for 35-45 minutes. Cake will be dark, but watch that it does not burn. It should bounce back when pushed with a finger.
Remove cake from oven. If using optional topping, keep cake in pan. Pour on topping and return cake to the oven for 5 minutes more.
Optional topping:
¾ cup brown sugar
3 tablespoons milk
2 tablespoons butter. Combine and bring to a rolling boil before pouring over cake. Cool in pan.
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