Monday, May 9, 2011
I hope all of the Moms out there enjoyed their Mother's Day yesterday. We had absolutely stellar weather here!! This year and last year my Mother's Day was a bit different. For some reason a HUGE Scout jamboree (we're talking 5000 Canadian and American Scouts) is planned each year on Mother's Day weekend in Dorchester, Ontario. This year Brad and my 11 year old went leaving myself, Missy Moo and 9 year old Karate Guy to hold down the fort.
The three of us had a grand time of library hopping, bike riding, skipping contests, movies and eating forbidden peanut products while my peanut allergic 11 year old was at camp (Missy Moo and I have a hankering for Reece Peanut Butter cups which we indulge in when he's safely away from home).
Even though this Mother's Day weekend was odd not having everyone here I didn't feel like I missed out on the extra attention. I got "Happy Mother's Day" from both kids first thing in the morning then seven year old Missy Moo made me a card, a picture of herself (framed with popsicle sticks & fake flowers) and made me breakfast in bed (a bowl of Cheerios). I did notice that she saved the Captain Crunch (a treat in our house) for herself and Karate Guy but I let that slide. Karate Guy and Missy Moo helped to make my Mother's Day a great day!
Once the men folk returned mid afternoon all smelly, sweaty and exhausted from camp they were required to quickly shower, start laundry (I do NOT touch Cub/Scout camping laundry, they do it themselves) then wait on my mother-in-law and myself and make use feel like the queens that we are. It's the law, right? My mom and dad are currently away down south so we had a quick Mother's Day celebration in my driveway just before they left!
Anyway, once Brad and "Cub" were presentable again we sat down to a nice feast of ribs, BBQ'd spuds, homemade Crusty Rosemary Bread ( I think I'm addicted to it) and this wonderfully light cake.
I'm not a total food snob who refuses to use a mix here or there. Cake mixes do make some amazingly light and moist cakes. I love adding extras to make it special. This cake had a nice colour and the citrus flavours were mild. I'm sure you could increase the orange zest if you wanted more oomph. This cake would be great for a baby/bridal shower, Easter or 'just cuz'!
A belated happy Mother's Day to all those moms out there!!
Moist Mandarin Orange Cake with Orange Cream Cheese Icing
Cake recipe inspired by www.mykindofcooking.blogspot.com (via Christine's Pantry)
2 (15oz) cans mandarin oranges
1 (515g) box of lemon cake mix
1/3 cup vegetable oil
Preheat oven to 350F. Lightly grease a 9x13-inch baking pan. Set aside.
Drain one can of mandarin oranges keeping the juice in a small bowl. Set juices aside. Drain other can of mandarin oranges and discard it's juices. Place both cans of mandarin orange segments into a medium bowl. With your pastry cutter mash oranges.
Add oranges, reserved juice, cake mix, eggs and oil to the bowl of your stand mixer (or large bowl). Mix on medium speed for 2 minutes. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool cake completely.
Orange Cream Cheese Frosting
Recipe inspired by allrecipes.com
2-3 tsp orange zest
2 tbsp fresh orange juice
8oz pkg cream cheese, softened
2 tbsp butter or margarine, softened
3 cups icing sugar
orange peel curls for garnish
Wash orange well. Using a microplaner zest orange (I zested the entire orange). Cut orange in half and juice it.
In a medium bowl, beat cream cheese, butter, orange zest and orange juice until creamy. Beat in icing sugar until blended and smooth. Spread over completely cooled cake. Garnish with curls of orange peel.