Mandarin Orange Pound Cake
Submitted by;
Susan Wiggs

Makes 1 bundt pan - You do the math. 

3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3 sticks unsalted butter, softened
2 cups sugar
6 egg yolks
2 teaspoons pure orange extract
1 teaspoon pure vanilla extract
1 tablespoon grated fresh orange peel (about 1 orange–doesn't have to be 
Mandarin)
1/2 cup  buttermilk (the dog will drink the other 1/2)
1 11-ounce can mandarin oranges, drained (reserve juice for the glaze)
1 tablespoon Cointreau or Grand Marnier (or, okay, Triple Sec works, too)
Powdered sugar for dusting

1. Preheat the oven to 350 degrees F. Butter and sugar the bundt pan.

2. Sift together the flour, baking powder, and salt.

3. Cream  butter and sugar with a mixer on high speed. Add egg yolks one at 
a time. Add the orange and vanilla extracts and orange peel. Beat in the 
flour mixture in thirds, alternating with the buttermilk.

4. Stir in mandarin oranges.  Pour the batter into the prepared pan.

5. Bake for 55 to 65 minutes, or  until a toothpick inserted in the center 
comes out clean. Remove the cake to a  rack and cool for 10 minutes, then 
turn it out on the rack to cool to room temperature.

6. In a small, heavy saucepan over medium heat, reduce the reserved mandarin 
orange juice until thick and syrupy. Stir in the Cointreau.  Drizzle the 
glaze over the cake. Dust the cake with powdered sugar.