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Tangerine Cake With Glaze

User Rating 4 Star Rating (1 Review)

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Tangerine Cake

Tangerine Cake

Diana Rattray
Feel free to make this delicious cake with orange juice and zest instead of tangerine.

Ingredients:

  • 2 1/2 cups cake flour, stir before measuring
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces butter (1/2 cup)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons finely grated tangerine zest
  • 1 cup tangerine juice
  • 4 large egg whites

Preparation:

Grease and flour a 10 or 12-cup tube or Bundt cake pan, or spray with a baking spray. Heat oven to 350°.

Sift the flour, baking powder, and salt into a bowl; set aside. In a large mixing bowl, beat butter until light. Gradually beat in sugar; beat until light and fluffy. Add the tangerine zest and stir to blend. Add the sifted dry ingredients to the batter about 1/3 at a time, alternating with half of the tangerine juice, ending with dry ingredients. Beat until smooth and well blended. In another bowl beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter until well blended.

Spoon batter into the prepared pan. Bake for 25 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted into the center of the cake. Cool in the pan for 10 minutes; turn out onto a serving plate to cool completely. Glaze with the tangerine glaze (instructions below) or dust with powdered sugar.

Tangerine Glaze: Combine 1 cup of sifted powdered sugar with 1 tablespoon of melted butter, 2 teaspoons finely grated tangerine zest, and enough tangerine juice to make a glaze which can be drizzled over the cake with a spoon.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Delicious, Member Amybeth470

A friend of mine gave me a bag full of fresh tangerines from her tree and so I searched out some recipes including tangerines. I found this recipe and made it for Thanksgiving this year. It came out absolutely delicious. I used fresh squeezed tangerine juice for both the cake and glaze along with the zest. The whole cake w/ glaze took about 5 tangerines for me to make. It was a little messy juicing and zesting the tangerines, but worth it. The only complaint is that the ingredients list did not include the items needed for the glaze and so I had to re-juice and re-zest when I got to that part. The recipe also doesn't specify how much juice is needed for the glaze. I used about a cup and it ended up absorbing into the cake and making it more moist. Everyone loved it and the cake was gone in 2 days! I will definitely make this one again.

4 out of 5 people found this helpful.

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