By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.As Needed | flour |
2 | eggs |
3 Teaspoon | vanilla |
2 Can | Mandarin Orange, Drained (11 OZ) |
2 Cup | all-purpose flour |
2 Cup | granulated sugar |
2 Teaspoon | baking soda |
1 Teaspoon | Salt |
8 Ounce | butter |
1/2 Cup | brown sugar |
2 Tablespoon | heavy cream |
1
Spray the sides and bottom of a springform pan with cooking spray and coat with flour. Dump out excess flour and set aside.
2
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
3
In a medium bowl, whisk together eggs, vanilla, and mandarin oranges.
4
In a separate bowl, sift together the dry ingredients: flour, sugar, baking soda, and salt.
5
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.
6
Bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
350 ˚F / 177 ˚C
00:40
7
Remove from grill and let cool 15 minutes before cutting.
8
For the brown sugar glaze: Heat the butter and sugar in a small saucepan over medium heat until the sugar has dissolved.
9
Slowly add heavy cream and vanilla (use caution as it will bubble up and spatter) while whisking and bring to a boil.
10
Remove from heat and season with salt.
11
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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