Mandarin Orange Tea Cake Recipe

by Karen Ekstrom

The Perfect Dessert To Add Some Pizzazz To A Tea Party, Baby Shower or Wedding Shower!



For Batter
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 beaten eggs
2 teaspoons vanilla extract
1 cup melted butter
8 oz of undrained, mashed mandarin oranges
2 cups mashed bananas (~4 large bananas)
1 cup walnuts, finely chopped

For Icing

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

(I mix in a handful of madarin oranges – but that’s up to you!)

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. Set aside.

In a new bowl, mash bananas and mandarin oranges. With a spatula, stir in eggs, vanilla extract, butter, mandarin oranges, and bananas until smooth. Lastly, mix in walnuts.


For Baking Cupcakes

Preheat oven to 350°F.

Place cupcake baking cups into the holes of a cupcake pan. Then, pour batter into the baking cups until they are 3/4 full. Bake for 15 minutes, then rotate the pan. Bake for another 15 minutes. Test by sticking a toothpick into the center of the cake, if it comes out smooth, the cupcake is done.


For a Baking Cake:

Preheat oven to 350°F.

Grease the sides of a cake pan with a thin layer of butter. Bake for 35-40 minutes or until a toothpick comes out smooth.

In a large bowl, blend butter and cream cheese. Add powdered sugar, with mixer on low speed, a cup at a time until the icing is smooth and creamy. Add vanilla extract

Top cake with mandarin oranges and/or walnuts.



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