Ingredients: |
Ingredients: 2 1/2 cups of all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup of vegetable oil
1 tablespoon tangerine zest
1 cup fresh tangerine juice
3 large eggs
1 cup of sour cream
candied tangerine zest to garnish (optional)
-----Tangerine Cream Cheese Frosting--------
1 8 ounce package of cream cheese, softened
1/2 cup of butter, softened
1 tablespoon finely grated tangerine zest
3 table spoons fresh tangerine juice ( do not try to substitute orange juice! The taste is incomparable.)
6 cups confectioners' sugar
--------Candied Zest------------------
Zest the tangerine in long pieces (one inch or more).
Boil zest in one part water to one part sugar for approximately 20-30 minutes, or until you can easily bite through it. Let dry on a wire rack, then store in airtight container. Or, as I like to do---while zest is still wet, dredge it in granulated sugar before drying.
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Directions: |
Directions:Cake:
Preheat oven to 350 degrees. Spray cake pan with non-stick cooking spray with flour. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice, and eggs at medium speed until combined. Add sour cream, beating until smooth.
Pour batter into prepared pans, and bake for 25 minutes (it took 40 minutes for mine FYI), or until a wooden tooth pick inserted comes out clean. Let cool in pans, and cool completely on wire racks. Spread frosting in between layers and on top and sides of cake. Garnish with Candied zest.
--------Frosting-------
In a large bowl, beat cream cheese and butter at medium speed until creamy. Beat in zest and juice until combined. Gradually beat in confectioner's sugar until smooth. |
This recipe for Fresh Tangerine Cake is from