CRANBERRY GLAZED MANDARIN CAKE|
1 pkg. yellow cake mix
1 can (11 oz.) Mandarin
1/2 c. water (minus 1 Tbsp.)
Cake: Combine in large bowl cake mix, Mandarin oranges
with syrup, 2 eggs and 1/2 cup water (less 1 tablespoon).
Blend 1 minute on low speed (use rubber spatula frequently
around edge and bottom of bowl). Pour batter into Bundt cake
pan or push a water glass, open end up, into center of batter.
Microwave on Simmer (50%) for 9 minutes. Microwave on High for
5 minutes or until toothpick inserted near the center comes out
clean. Invert cake on serving platter. Glaze cake, if de-
1/2 c. sugar
2 Tbsp. cornstarch
1 tsp. salt
1 c. water
1 1/2 tsp. grated lemon peel
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1 jar (14 oz.)
Combine all ingredients except cranberry-orange relish
in a 4-cup glass measure; mix well. Microwave on High for 2
minutes. Stir; add cranberry-orange relish. Continue cooking
on High for 3 minutes until thickened; beat well. Cool. Glaze
cooled cake. Serve remaining glaze with cake.
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