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Bundt: Tangerine Bundt Cake




Source of Recipe


The Oregon


Recipe Introduction


This recipe is adapted from Maida Heatter's Famous Florida Lime Cake. Serve it with sweetened whipped cream, if desired.




List of Ingredients




1 cup unsalted butter, at room temperature (2 sticks), plus more for greasing pan (divided; see note)
Fine dry bread crumbs, for coating pan
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon tangerine or lime oil (optional)
2 cups granulated sugar
5 large or 4 extra-large or jumbo eggs
1 tiny drop yellow or green food coloring (optional)
1 cup milk
Finely grated zest of 3 tangerines or limes
Glaze:
1/2 cup tangerine or lime juice
3/4 cup granulated sugar
1/4 teaspoon tangerine or lime oil (optional)


Recipe



Preheat oven to 350 degrees. Thoroughly grease a 10-inch Bundt or tube pan. Sprinkle pan with bread crumbs and then shake out the excess. Sift together flour, baking powder and salt and set aside.

In the large bowl of an electric mixer, beat 1 cup butter until soft with 1/2 teaspoon tangerine or lime oil, if desired. Gradually add sugar and beat until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the tiniest drop of food coloring, if desired.

On lowest speed of mixer, alternately add the sifted dry ingredients in three additions and the milk in two additions, scraping the bowl as necessary and beating just to mix after each addition.

Stir in grated citrus zest by hand. Add batter to prepared pan, pouring half on one side of the pan and half on the other. Level the top by briskly rotating the pan back and forth.

Bake until a cake tester inserted in the middle comes out clean, about 1 to 11/4 hours. Remove pan from oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes. Meanwhile, prepare the glaze. To make glaze: In a bowl, mix together fruit juice, sugar and oil, if using, just to combine.

Place cake rack over tube pan and invert cake onto it. Place rack over a large sheet of foil. Using a pastry brush, brush glaze all over the warm cake until completely absorbed. Brush on any glaze that has dripped onto the foil.

Let cake cool completely. Using a flat-sided baking sheet or a very large spatula, transfer cake to a round platter or cake plate. Let cake stand loosely covered with plastic wrap for several hours so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Note: This cake freezes well, but glaze it after defrosting so that it will be moist when served. Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

SERVES 12