Spiced Mandarin Orange Bundt Cake
- Prep time: 15 Minutes
- Cook time: 60 Minutes
- Serves: 6
Ingredients
- 3/4 c. butter, softened
- 1 c. sugar
- 2 lg. eggs
- 1/2 c. Dorothy Lynch Home Style
- 1/4 c. sour cream
- 1 tsp. real vanilla extract
- 2 1/4 c. flour
- 3/4 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 (11-oz.) cans mandarin oranges, drained and chopped
- Glaze Ingredients:
- 1/2 c. orange juice
- 1 T. orange liqueur
- 3/4 c. sugar
- Prep time: 15 Minutes
- Cook time: 60 Minutes
- Serves: 6
The Method
Cake Instructions:
- Cream butter and sugar until combined.
- Add eggs one at a time.
- Beat in Dorothy Lynch Home Style, sour cream, and vanilla.
- Sift together flour, salt, baking soda, and baking powder.
- Add to creamed mixture and mix until blended.
- Fold in oranges and spoon mixture into greased and floured Bundt pan.
- Bake at 350 degrees for 45-50 minutes.
- Cool for 10 minutes in the pan.
- Invert onto a wire rack.
Glaze Instructions:
- Combine orange juice, liqueur and 3/4 cup sugar.
- Cook until sugar is dissolved, about 3 minutes.
- Slowly brush glaze over cake, repeating until glaze is gone.
Note: 2012 Iowa State Fair – Honorable Mention
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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