Tangerine Glazed Cake
1/4 cup plain dry breadcrumbs
3 tangerine peels, grated
3 Tbsp fresh tangerine juice
1 Tbsp lemon juice
3 cups sifted all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, softened
2 cups sugar
3 eggs
1 cup buttermilk
Glaze:
1/2 cup fresh tangerine juice
1 Tbsp fresh lemon juice
1/3 cup sugar
1. Preheat oven to 350.
2. Butter a 6 cup loaf pan and line the bottom with waxed
paper, pressing it in firmly. Pour breadcrumbs in and shake to
coat the sides. Remove excess crumbs.
3. Combine zest and juices in a small bowl. In another bowl,
mix flour, baking soda and salt. In another bowl use a
handheld mixer to cream the butter. Add the sugar and mix
well. Add eggs, 1 at a time and mix well. Add alternating
parts of flour mixture and buttermilk until just mixed. Add
juice and zest and mix.
4. Pour into prepared pan and set on a sheet pan.
Bake 70 - 80 minutes or until a toothpick comes out clean
when inserted in the middle.
Let cool 15 minutes(cake will still be warm).
5. Prepare the glaze; In a bowl, stir together juices and sugar
until dissolved. Set aside.
6. Run a knife around sides of cake pan to loosen cake.
Turn cake out onto plate and peel off wax paper.
Spread glaze all over top and sides of cake and allow to
soak in. Repeat until galze is used up. Wrap in plastic wrap,
tightly, and cool completely. Serve in thin slices.
1/4 cup plain dry breadcrumbs
3 tangerine peels, grated
3 Tbsp fresh tangerine juice
1 Tbsp lemon juice
3 cups sifted all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, softened
2 cups sugar
3 eggs
1 cup buttermilk
Glaze:
1/2 cup fresh tangerine juice
1 Tbsp fresh lemon juice
1/3 cup sugar
1. Preheat oven to 350.
2. Butter a 6 cup loaf pan and line the bottom with waxed
paper, pressing it in firmly. Pour breadcrumbs in and shake to
coat the sides. Remove excess crumbs.
3. Combine zest and juices in a small bowl. In another bowl,
mix flour, baking soda and salt. In another bowl use a
handheld mixer to cream the butter. Add the sugar and mix
well. Add eggs, 1 at a time and mix well. Add alternating
parts of flour mixture and buttermilk until just mixed. Add
juice and zest and mix.
4. Pour into prepared pan and set on a sheet pan.
Bake 70 -
Let cool 15 minutes(cake will still be warm).
5. Prepare the glaze; In a bowl, stir together juices and sugar
until dissolved. Set aside.
6. Run a knife around sides of cake pan to loosen cake.
Turn cake out onto plate and peel off wax paper.
Spread glaze all over top and sides of cake and allow to
soak in. Repeat until galze is used up. Wrap in plastic wrap,
tightly, and cool completely. Serve in thin slices.
Tangerine Glazed Cake