Mandarin orange poundcake?!
my grandmother used to make the best mandarin orange poundcake and somebody came along and threw my recipe away!.!.!.!.!.know how to make it!.!? if so plz share!.!.!.!.thankyouWww@FoodAQ@Com
Answers:
Equipment Needed:
10-inch 3-quart bunt pan
Electric Mixer
Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
24 tablespoons (3 sticks) unsalted butter; softened,
plus 1 tablespoon for buttering the pan
2 cups sugar, plus 2 tablespoons
for sugaring the pan
6 large egg yolks
2 teaspoons pure orange extract
1 teaspoon pure vanilla extract
1 tablespoon grated fresh orange peel (about 1 orange)
1/2 cup buttermilk
One 11-ounce can mandarin oranges,
drained and lightly pressed in a sieve
to remove excess juice; juice reserved
1 tablespoon orange liqueur
3 tablespoons powdered sugar, for garnish
Method:
1!. Preheat the oven to 350 degrees F!. Butter and sugar the bundt pan!.
2!. In a bowl, sift together the flour, baking powder, and salt!.
3!. Put the butter and sugar in a bowl and cream together using the electric mixer on high speed!. Scrape down the bowl!. Add the egg yolks, 2 at a time, beating for 20 seconds after each addition!. Add the orange and vanilla extracts and orange peel, and beat using the mixer at low speed!. Beat in the flour mixture in thirds, alternating with the buttermilk, beating for 45 seconds after each addition!. Scrape down the bowl with a rubber spatula!.
4!. Add the mandarin oranges and beat on low speed until fully incorporated!. Pour the batter into the prepared pan!.
5!. Bake for 55 to 65 minutes, or until a cake tester inserted in the center comes out clean!. Remove the cake to a wire rack and cool for 10 minutes, then turn it out on the rack to cool to room temperature!.
6!. In a small, heavy saucepan over medium heat, reduce the reserved mandarin orange juice until thick and syrupy, about 3 tablespoons in all!. Stir in the orange liqueur!. Brush the glaze over the still-warm cake and let dry!. Before serving, dust the cake with the powdered sugar!.Www@FoodAQ@Com
10-inch 3-quart bunt pan
Electric Mixer
Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
24 tablespoons (3 sticks) unsalted butter; softened,
plus 1 tablespoon for buttering the pan
2 cups sugar, plus 2 tablespoons
for sugaring the pan
6 large egg yolks
2 teaspoons pure orange extract
1 teaspoon pure vanilla extract
1 tablespoon grated fresh orange peel (about 1 orange)
1/2 cup buttermilk
One 11-ounce can mandarin oranges,
drained and lightly pressed in a sieve
to remove excess juice; juice reserved
1 tablespoon orange liqueur
3 tablespoons powdered sugar, for garnish
Method:
1!. Preheat the oven to 350 degrees F!. Butter and sugar the bundt pan!.
2!. In a bowl, sift together the flour, baking powder, and salt!.
3!. Put the butter and sugar in a bowl and cream together using the electric mixer on high speed!. Scrape down the bowl!. Add the egg yolks, 2 at a time, beating for 20 seconds after each addition!. Add the orange and vanilla extracts and orange peel, and beat using the mixer at low speed!. Beat in the flour mixture in thirds, alternating with the buttermilk, beating for 45 seconds after each addition!. Scrape down the bowl with a rubber spatula!.
4!. Add the mandarin oranges and beat on low speed until fully incorporated!. Pour the batter into the prepared pan!.
5!. Bake for 55 to 65 minutes, or until a cake tester inserted in the center comes out clean!. Remove the cake to a wire rack and cool for 10 minutes, then turn it out on the rack to cool to room temperature!.
6!. In a small, heavy saucepan over medium heat, reduce the reserved mandarin orange juice until thick and syrupy, about 3 tablespoons in all!. Stir in the orange liqueur!. Brush the glaze over the still-warm cake and let dry!. Before serving, dust the cake with the powdered sugar!.Www@FoodAQ@Com
Is this it!?
Mandarin Orange Pound Cake-
1 cup unsalted butter (2 sticks), softened
1 1/3 cups granulated sugar
3 large eggs
3 large egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons water
1/2 teaspoon table salt
1 1/2 cups cake flour
Set oven to 325 degrees!. Place rack in center of oven!. Grease a 9 x 5 x 3 1/2" loaf pan (7 1/2-inch capacity) with Pam spray!.
Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds!. With machine still on, take about 30 seconds to sprinkle in sugar!. Beat mixture until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides of bowl!.
Mix eggs, yolks, vanilla and water in a separate bowl!. With mixer set at medium-high speed, take several minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream!. Finally, beat in salt!.
Remove bowl from mixer stand!. Sprinkle 1/2 cup flour into batter!. Fold gently with rubber spatula, scraping up from bottom of the bowl, until flour is incorporated!. Repeat twice more, adding flour in 1/2-cup increments!.
Scrape batter into prepared pan, smoothing top with a spatula!. Bake until cake needle comes out clean, 70 to 80 minutes!. Let cake rest in pan for 5 minutes, then invert onto wire rack!. Place second wire rack on cake bottom, then turn cake top side up!. Cool to room temperature!.
Store cake at room temperature!.
Mandarin Orange Glaze
1 1/2 cups of confectioners sugar
1 Dole mandarin orange fruit cup
Put about 1 cup of confectioners sugar into a bowl!.
Add the juice from the Dole mandarin fruit cup!. Using a spoon, mix thoroughly!. Add more sugar until the mix becomes like a paste!.
Place mandarin oranges over the top of the pound cake!.
Drizzle the glaze over the pound cake!.
Let the glaze setup (1/2 hr), slice and serve!.Www@FoodAQ@Com
Mandarin Orange Pound Cake-
1 cup unsalted butter (2 sticks), softened
1 1/3 cups granulated sugar
3 large eggs
3 large egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons water
1/2 teaspoon table salt
1 1/2 cups cake flour
Set oven to 325 degrees!. Place rack in center of oven!. Grease a 9 x 5 x 3 1/2" loaf pan (7 1/2-inch capacity) with Pam spray!.
Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds!. With machine still on, take about 30 seconds to sprinkle in sugar!. Beat mixture until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides of bowl!.
Mix eggs, yolks, vanilla and water in a separate bowl!. With mixer set at medium-high speed, take several minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream!. Finally, beat in salt!.
Remove bowl from mixer stand!. Sprinkle 1/2 cup flour into batter!. Fold gently with rubber spatula, scraping up from bottom of the bowl, until flour is incorporated!. Repeat twice more, adding flour in 1/2-cup increments!.
Scrape batter into prepared pan, smoothing top with a spatula!. Bake until cake needle comes out clean, 70 to 80 minutes!. Let cake rest in pan for 5 minutes, then invert onto wire rack!. Place second wire rack on cake bottom, then turn cake top side up!. Cool to room temperature!.
Store cake at room temperature!.
Mandarin Orange Glaze
1 1/2 cups of confectioners sugar
1 Dole mandarin orange fruit cup
Put about 1 cup of confectioners sugar into a bowl!.
Add the juice from the Dole mandarin fruit cup!. Using a spoon, mix thoroughly!. Add more sugar until the mix becomes like a paste!.
Place mandarin oranges over the top of the pound cake!.
Drizzle the glaze over the pound cake!.
Let the glaze setup (1/2 hr), slice and serve!.Www@FoodAQ@Com
http://www!.google!.com/search!?q=Mandarin+!.!.!.
hopefully one of these will be close to what you are looking for!.Www@FoodAQ@Com
hopefully one of these will be close to what you are looking for!.Www@FoodAQ@Com