Mandarin Cake

Directions

1. 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. 2
   Preheat the oven to 350°F. 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. 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. 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. 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.