Gluten Free Spiced Mandarin Pound Cake with Mandarin Glaze
This buttery gluten free pound cake is an explosion of sweet, floral mandarin orange, tempered with fall spices and topped with a bright mandarin glaze
Servings: 16 people
Calories: 450kcal
Equipment
- 10-cup bundt pan
- Electric mixer
Ingredients
For the pound cake:
- 1 1/2 Cups salted butter room temperature
- 1 1/2 Cups white sugar
- 5 large eggs
- 1 1/2 tsp vanilla extract
- 1/4 Cup sour cream
- 1/2 Cup fresh squeezed mandarin orange or tangerine juice
- 2 tsp mandarin or tangerine zest
- 2 tsp orange extract
- 1 3/4 Cup gluten free 1-1 flour mix with xanthan gum included (if your mix doesn't contain xanthan gum, add 1 tsp now)
- 1 Cup packed blanched almond flour
- 1/4 tsp each: nutmeg, ginger, cinnamon
- orange food coloring optional
For the glaze:
- 1/4 Cup mandarin or tangerine juice
- 2 Cups sifted powdered sugar
Instructions
- Preheat oven to 325° Fahrenheit and generously grease a 10-cup bundt pan with room-temp (not melted) butter and set aside (make sure there is plenty of butter in all of the bundt pan crevices). Make your pound cake. In a large bowl, using an electric mixer, cream together the room temp butter, with the sugar until lighter and fluffy (about two minutes). Add in the eggs, vanilla, mandarin or tangerine juice and zest, orange extract, and sour cream, and continue to beat until fully combined. Then, using a spoon or spatula, mix in the flour, almond flour, nutmeg, ginger, and cinnamon and stir until combined.
- Pour batter into the prepared bundt pan and smooth top/shake the pan on the counter so that it’s even/settle into the pan. Bake for 50-60 minutes or until a knife or skewer inserted into the center of one side of the cake comes out clean. Let cool completely before turning out (this will take a while if you're using a heavy-weight bundt pan).
- While the cake is cooling, make the glaze. In a small bowl, stir together the powdered sugar and additional freshly-squeezed mandarin or tangerine juice until completely smooth (I use a metal teaspoon/cereal spoon). Once cake it cooled and turned out onto a plate or serving platter, pour the glaze over the cake using a spoon or small pitcher, and then serve!