A delightful and moist cake infused with the vibrant flavor of mandarin oranges, topped with a luscious caramel glaze.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, beat the eggs until frothy.
Beating the eggs well helps incorporate air for a lighter cake.
Add the mandarin oranges, granulated sugar, and mix until combined.
Mix gently to avoid breaking the orange segments too much.
Sift together the flour, baking soda, and salt, then gradually add to the wet mixture, mixing on low speed.
Sifting the dry ingredients ensures a lump-free batter.
Pour the batter into a greased and floured cake pan.
Use a spatula to spread the batter evenly in the pan.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door too often to maintain a consistent temperature.
In a small saucepan, combine the brown sugar, milk, and butter. Bring to a boil, stirring constantly.
Stirring prevents the sugar from burning.
Pour the hot glaze over the cake as soon as it comes out of the oven.
Pouring the glaze while the cake is hot helps it absorb better.
Let the cake cool slightly before serving. Enjoy with a dollop of whipped cream if desired.
Allowing the cake to cool slightly helps the flavors settle.
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