Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, November 3, 2011

I have had this recipe for ages...and guess what? I've never made it. Not once. Until now. It always looked good and was one of those recipes that "I'll think about tomorrow". That's what a friend (Hi Denise!) and I call "The Scarlett Mentality". Things you have good intentions about but always put off. Not a good quality when you love desserts like I do! So here it is...and shame on me for waiting so long!! Yummmm-eeeee!!!!

Mandarin Orange Pound Cake

3 cups flour
1 teaspoon baking powder
½ teaspoon salt
3 sticks butter – softened
2 cups sugar
2 teaspoons orange extract
1 teaspoon vanilla extract
6 egg yolks
½ cup buttermilk
1 14-ounce can mandarin oranges – drained, reserve juice

Preheat oven to 325 degrees. Grease and flour (or use Baker’s Joy) a 2 quart bundt pan.

In a medium bowl, combine flour, baking powder and salt. Set aside.

In a large mixing bowl, beat butter and sugar together until fluffy. Add the egg yolks, one at a time. Add extracts.

Stir in half of flour to sugar/butter mixture and then add all of buttermilk. Mix well then add remaining flour mixture. Add drained oranges and beat gently until oranges have broken down a little bit.

Spoon batter into prepared pan. Bake for 55- 60 minutes or until toothpick inserted comes out clean. Allow to cool in pan on wire rack for 20 minutes then invert onto a serving plate.

Poke holes in cake while still warm. Drizzle with orange glaze.

Orange Glaze

In s small saucepan, combine reserved mandarin orange juice with 1 cup sugar. Boil on low for about 10 minutes until thick and syrupy. Spoon glaze over warm cake. Sprinkle with powdered sugar.

The cast of characters. 
The recipe calls for buttermilk but I didn't have any. 
I did have this buttermilk powder that I keep on hand. 
Ever used it? It's wonder-mous! 
You can find it in the baking aisle.

Beat the butter and sugar until flur-fy!

Add the egg yolks...one at a time.

Then add the extracts.

Stir in the flour alternately with the buttermilk, 
beginning and ending with flour. 
Half flour, then the buttermilk then the rest of the flour. 
You see me pouring water in because 
I added the buttermilk powder with 
the rest of the dry ingredients.

Add the mandarin oranges and beat 
gently until they are broken up 
and incorporated into the batter.

Scrap down the sides of the bowl....

..and spread the batter into your prepared pan. 
You could use two loaf pans if ya wanted to.

Bake it up and allow it to cool in the pan a while. 
Then flip it onto a serving plate. 
Poke holes in the cake. 
I used an ice pick because I wanted larger holes.

Combine the reserved mandarin orange juice and the sugar. 
Allow it to boil for about 10 minutes until thick and syrupy.

Pour the syrup over the cake and allow 
to set to absorb the glaze. 
Sprinkle with powdered sugar 
or serve with sweetened whipped cream.


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