Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Tangerine Pound Cake




Source of Recipe


UticaOD


List of Ingredients




(Orange peel and juice can be substituted for tangerine peel and juice, if desired.)
3 cups flour
1 tsp. baking powder
1 /4 tsp. salt
21/2 cups sugar
1 cup butter, softened
1 tbsp. grated tangerine peel
1 tsp. vanilla
5 eggs
1 cup milk
Tangerine Glaze:
3/4 cup sugar
3 tbsp. butter
1/4 cup fresh tangerine juice
1 tsp. vanilla



Recipe



Preheat oven to 350 degrees. Grease and flour a 9-inch or 10-inch plain or fluted tube pan or two large (9-inch by 5-inch) loaf pans. In a medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine sugar, butter, tangerine peel, vanilla and eggs. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Increase speed to high and beat five minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition. Spoon into prepared pan(s).
Bake tube pan one hour and five minutes to one hour and 15 minutes, loaf pans 55 to 60 minutes, or until a toothpick inserted near center comes out clean. While cake is baking, prepare Tangerine Glaze. Immediately poke a long skewer into top of baked cake at 1-inch intervals. Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes; remove from pan(s) to a wire rack. Cool completely before serving. Makes 12 to 16 servings.


Tangerine Glaze
Heat sugar, butter and tangerine juice in a small saucepan over medium heat, stirring frequently, until sugar is dissolved. Remove from heat; stir in vanilla.