Yum Hey What's for Dinner Mom?: Winter Mandarin Pound Cake


Winter Mandarin Pound Cake

I am so happy to see mandarins in the store! They are so perfectly kid sized that we eat them for snack just about every day. I love that my kids can peel them too. We buy them by the 5 pound bag weekly and run out mid week. I'm always sad to see them go after Christmas.

I have never thought to cook with them but when I saw a recipe for an orange cake I decided to give it a try. Mainly because I didn't have any oranges just mandarins. While not the same as an orange they do have an orange taste. I decided good, bad or ugly it was still a cake and you can't really go wrong with cake can you? I made it for a party celebrating the passing of our charter by the local school board for a new Waldorf inspired charter school in our district. About midway through baking I had a vague feeling of doom thinking the cake might possibly be a failure and that I should have tested it before bringing to a party. Too late! I took and with dread watched as it was cut and eaten. Whew! Thankfully everyone ate the whole piece and seemed to enjoy it.

I brought the rest home and my husband liked it. The 2 teenage boys were non-committal which was weird because are teenage boys not human vacuums? Don't get me wrong they ate it but when questioned they "weren't quite sure about it" which I think was a ruse to get another piece. Probably was in hindsight.

Winter Mandarin Pound Cake
1 1/2 cups butter, at room temperature
1 3/4 cups sugar
4 eggs

grated rind of 1 Mandarin, save the fruit
1 teaspoon almond extract

3 cups sifted flour
1 teaspoon baking soda

1/2 teaspoon salt
1 cup plain yogurt (I LOVE Nancy's yogurt) or sour cream
juice of the mandarin + good orange juice to equal 1/2 cup (like Organic Vally Orange Juice)

Citrus Glaze
1/2 cup good orange juice
2 Tablespoons of sugar
2 Tablespoons lemon juice, I used True Lemon powdered lemon plus water (from BlogHer Food Swag Bag! these little packets are a life saver!)

Grease a bundt pan with butter, try using the wrappers from the softened butter
in the bowl of a stand mixer cream the butter and sugar very well (you can use a regular mixer here)
add the eggs one at a time beating very well after each egg
mix in the mandarin peel and almond extract, beat again
sift the flour and baking soda together, set aside
whisk the salt, yogurt (sour cream) and orange juice together, set aside
add the 1/3 of the dry ingredients to the butter mixture, stir until combined
add 1/2 of the wet ingredients to the mixture, stir until combined
repeat and end with last of the dry ingredients
mix lightly do not over beat!!
immediately scrape into the buttered pan
bake for 45 minutes to an hour
testing after 45 minutes with a bamboo skewer to make it is done (if you poke and it comes out clean it's done)
when it's done remove from the oven and cool for 15-20 minutes
then tip it out on a cooling rack
when cool mix the glaze ingredients in a small sauce pan and bring to a boil
reduce heat and simmer for 5-7 minutes until the glaze is thickened a bit
spoon the hot glaze over the cool cake
let it soak in for 15-20 minutes

The cake is mild with a nice citrusy kick in the glaze. Simple, delicious and seasonal.

I am hosting a 'Green' White Elephant Gift Exchange! With the economy the way it is who can afford one more present for a blogger gift exchange? I can’t, but I sure do have some nice things that have been given to me that ‘aren’t quite me’ and that I’d love to give to someone else. And what’s more green than recycling a ‘not quite me’ present? Call it re-gifting. Call it recycling. Call it white elephant. Call it fun! Please join us as we celebrate a green earth friendly holiday season, re-gifters UNITE! To play along simply email me at jinxyjune@gmail.com and answer these questions.


blog name


mailing address


favorite color

5 things you love

5 things you despise

the best present you ever received

what are you most thankful for?

You have until December 1st to respond, then I’ll mix ‘em up and send everybody someone else. Please plan on shipping by December 10th so that they will arrive in time for Christmas. Also I need one or 2 little elves to help me spread the word and don’t tell anyone but elves get extra entries into my 1 year blogoversary chocolate extravaganza giveaway on December 5th, contact me for information. So what are you waiting for, send me info for the exchange and start looking around for something really cool in your house that just isn't you.

Peace and Love,


  1. I love the mandarins too! I buy the little box of them b/c I love reusing the box. We go through a box maybe every 10 days this season. I have one of those little orange peeler starts and I keep it in the box for when you grab one, too. When we were little we'd get a few in the toe of our stocking! One Xmas my aunt didn't have one and she was like "MOM you forgot the oranges!!!!!"

  2. I love them too! Santa puts them in our stockings too. I carry them in my purse for snacking kids on the go :) better than a fastfood pitstop for sure.

  3. I was actually sitting here eating them when I opened your blog. Yum on the cake idea!

  4. Mmmm mandarins. Thanks for the reminder that they're out there. We love them, too, and I need to go buy some! Great idea with the cake. I actually just came across a recipe for something like this (but ummm way fewer ingredients, and I'm a little iffy on trying it, but ...). Sounds great though. Yum!

  5. Oh your cake sounds divine. I love the idea of using the mandarins in it. Your recipe? So ingenious!

  6. Thanks for the recipe! I love when desserts have that citrusy flavor added!

  7. i love winter citrus, especially in baked goods! This sounds awesome.

  8. Ooooh, can you put this on your gift list? Everyone would like it!

  9. This sounds amazing!!!! I will be making this for sure.


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