Mandarin Cake

• None None FOR THE MANDARIN TOPPING
• 6 large mandarin oranges
• 3 tbsp Cointreau or Grand Marnier
• 4 tbsp (1/2 stick) butter, softened
• 1/3 cup firmly packed brown sugar
• None None FOR THE CAKE
• 12 tbsp (1 1/2 sticks) butter, softened
• 1 cup granulated sugar
• 3 None eggs, at room temperature
• 1 2/3 cups self-rising flour
• 1 None orange, peel finely grated and orange juiced

1. For the mandarin topping, use a sharp knife to slice off the skin and all pith from the oranges. Section and remove seeds. Place sections in a bowl with the liqueur; set aside to soak. Beat butter and brown sugar in a small bowl with a wooden spoon. Grease the sides of a 9-inch cake pan. Spread the butter mixture on the bottom of the pan.
2. Preheat the oven to 350u0b0F. For the cake, beat butter and granulated sugar in a large bowl with an electric beater until fluffy and lighter in color. Add eggs, one at a time, beating well after each addition. Fold in sifted flour. Spoon into prepared pan.
3. Strain mandarin sections and measure juice. Add orange juice to mandarin juice to measure 1/2 cup. Stir juice and orange peel into cake batter.
4. Pat mandarin sections dry with paper towels. Arrange sections in pan on top of butter mixture, starting from the center. Spoon the cake batter into the pan.
5. Bake for 40 mins, or until golden and springy to touch. Cool in pan for 10 mins. Cover with a large plate and invert. Let stand for 2-3 mins for butter and sugar glaze to trickle down over cake; remove cake pan. Cool completely before serving.

topping, mandarin oranges, butter, brown sugar, cake, butter, sugar, eggs, flour, orange

Taken from recipes-plus.com/api/v2.0/recipes/35508 (may not work)