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Easy Polish Tangerine-Blackberry Bundt Cake Recipe - Mandarynka Jeżyna Ciasto


Easy Polish Tangerine-Blackberry Bundt Cake

Easy Polish Tangerine-Blackberry Bundt Cake

© Barbara Rolek licensed to About.com, Inc.
This easy recipe for Polish tangerine-blackberry Bundt cake, or mandarynka jeżyna ciasto Bundt is made with a packaged yellow cake mix, fresh berries, sour cream and eggs. Packaged cake mixes have reached even the remotest villages in Poland these days. If you like, you can substitute an orange cake mix for the yellow cake mix, but I think the flavor is too artificial. Here are ways to use blackberries in Eastern European recipes.

Here is a larger photo of Easy Polish Tangerine-Blackberry Bundt Cake.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 10" Tangerine-Blackberry Cake


  • 2 cups fresh blackberries
  • 2 tablespoons sugar if berries are very tart
  • 2 1/2 tablespoons all-purpose flour
  • 1 (18.25-ounce) package yellow cake mix
  • 1 cup sour cream
  • 4 large eggs
  • Juice and zest of 1 tangerine or small orange
  • 1/4 teaspoon ginger (optional)
  • Confectioners' sugar or Lemon Glaze, substituting orange extract for the lemon extract
  • Orange / Tangerine Dessert Sauce (optional)


  1. Heat oven to 350 degrees. In a medium bowl, gently toss blackberries, sugar, if using, and flour, and set aside.

  2. In a large bowl, combine cake mix and sour cream. Add eggs one at a time, beating at low speed after each addition. Add tangerine juice, zest and ginger, if using, and continue to beat at medium speed 2 minutes. Carefully fold in blackberries.

  3. Lightly, but thoroughly, coat a 10-inch Bundt pan with cooking spray. Transfer batter to pan and bake 35-40 minutes or until toothpick tests clean. Cool in pan on a wire rack for 15 minutes before inverting. Cool completely. Dust with confectioners' sugar or pour on orange glaze. Serve with orange / tangerine sauce, if desired.
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