During the month of January for #Bundtamonth the ingredient to be included in the cake is Citrus. After narrowing down my choices of citrus I chose Mandarin Orange. Mandarin oranges are found in the canned fruit aisle in the grocery store cut up in whole segments. These segments may be small but they are very juicy. Normally when I use mandarin oranges I put it in a Hawaiian Salad. This in which gave me an idea of adding coconut to the topping of the cake.
-2 sticks of unsalted butter at room temperature
-2 cups of sugar
-3 cusps of cake flour
-1 cup of milk
-3 tablespoons of baking powder
-1/2 teaspoon of salt
-1 1/2 teaspoons vanilla extract
-2 tablespoons of mandarin orange juice
-zest of 1/2 orange
Preheat oven 350 degrees. Spray pan with non sticking spray.
-Cream butter in a large bowl and slowly add the sugar until fluffy.
-In a large bowl sift cake flour, salt, and baking powder.
-Add eggs one at a time to the butter and sugar mix.
-Alternating add flour and milk to the wet mix starting with flour and ending with flour.
-Add in the vanilla extract, mandarin orange juice and zest.
-Pour cake mix in the bundt pan and bake for 40 minutes until tooth pick comes out clean.
Mandarin Orange Glaze Recipe:
-1 cup sifted confectioners sugar
-1/4 stick of melted butter
-1 tablespoon heavy cream
-2 tablespoons mandarin orange juice
-Sweetened shredded coconut
-Combine all ingredients in a medium bowl and beat until smooth and creamy.
-Drizzle over cooled cake and added sweetened shredded coconuts on top of glaze.
-Garnish cake with oranges.