Bake in some sweet and decadent flavor into your Easter menu and give your dinner a sweet finish with this zesty cake recipe. Pecan baked and served with cool whipped cream, this mandarin cake is a slice of heaven.
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Spray the sides and bottom of a springform pan with cooking spray and coat with flour. Dump out excess flour and set aside.
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
In a medium bowl, whisk together eggs, vanilla, and mandarin oranges.
In a separate bowl, sift together the dry ingredients: flour, sugar, baking soda, and salt.
Slowly add the dry ingredients to the wet, whisking just until combined. Pour batter into the prepared springform pan and place directly on the grill grate.
Bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Remove from grill and let cool 15 minutes before cutting.
For the brown sugar glaze: Heat the butter and sugar in a small saucepan over medium heat until the sugar has dissolved.
Slowly add heavy cream and vanilla (use caution as it will bubble up and spatter) while whisking and bring to a boil.
Remove from heat and season with salt.
To serve, place a slice of cake on the plate, drizzle with the brown sugar glaze, top with whipped cream and chopped mandarins. Enjoy!
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