FRESH TANGERINE CAKE
I got this recipe out of the Paula Deen magazine, March/April 2008 issue. Made it for myself for my birthday, and everyone REALLY loved it. It is a dense, extremely moist cake. It didn't last long at all when I broke it out. For me, I would say it could stand a bit more tangerine flavor, but it was quite good. I wonder if adding orange extract to the batter would make a difference? Maybe next time. . . I also think you could substitute any other kind of citrus, equal amounts, with the same delicious results.
Provided by Battle in Seattle
Categories Dessert
Time 1h10m
Yield 1 9-inch cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- For the cake:.
- Preheat the oven to 350 degrees. Spray 2 (9-inch) round cake pans 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 with an electric mixer until combined. Add sour cream, beating until smooth.
- Pour batter into prepared pans, and bake for 25 minutes (it took about 40 minutes for mine, FYI), or until a wooden pick inserted in center comes out clean. Let cool in pans for (at least) 10 minutes. Remove cake from pans, and cool completely on wire racks.
- Spread frosting in between layers and on top and sides of cake. Garnish with candied tangerine zest, and pipe remaining frosting around top and bottom of cake, if desired.
- Note: You can purchase the candied zest at many specialty stores, or do as I did: Zest the tangerines 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 the zest is still wet, dredge it in granulated sugar before drying.
- For the frosting:.
- In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioner's sugar until smooth.
TANGERINE LOAF CAKE RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 12
Steps:
- Preheat an oven to 350ºF. Spray a 1lb loaf tin with baking spray In a bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer beat the butter, sugar and zest until blended. Add the eggs one at a time, beating after each addition. Add the flour mixture alternating with the milk. Beat until blended and smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Make the tangerine syrup: Take the juice and sugar and reduce by half over medium high heat. Once reduced set aside to cool. Remove the bread from the oven, using a fork or skewer, gently poke the top in several places. Slowly drizzle syrup over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely.
TANGERINE ANGEL FOOD CAKE WITH TANGERINE GLAZE
Steps:
- Preheat oven to 375 degrees.
- In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
- Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.
- Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.
TANGERINE-SOAKED TEA CAKE
Steps:
- Preheat the oven to 350 degrees.
- Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pour into the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
- Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved.
TANGERINE POUND CAKE
Pound for pound, this fine textured cake, rich in butter and eggs is a winner served plain or dressed up with whipped cream and fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour. Mix flour, baking powder and salt; set aside.
- In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s). (If using fluted tube cake pan, place pan on cookie sheet.)
- Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved. Remove from heat; stir in rum.
- Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg
TANGERINE POUND CAKE
Make and share this Tangerine Pound Cake recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h30m
Yield 16 slices
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour.
- Mix flour, baking powder and salt; set aside.
- In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
- Beat on high speed 5 minutes, scraping bowl occasionally.
- Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
- Pour into pan. (If using fluted tube cake pan, place pan on cookie sheet.).
- Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved.
- Remove from heat and stir in rum.
- Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times).
- Spoon glaze over cake, allowing glaze to soak into holes.
- Cool 20 minutes and remove from pan to wire rack.
- Cool completely, about 2 hours.
Nutrition Facts : Calories 401, Fat 16, SaturatedFat 9.5, Cholesterol 104.5, Sodium 185.9, Carbohydrate 59.4, Fiber 0.6, Sugar 40.8, Protein 5
More about "tangerine loaf cake recipe 445"
TANGERINE DRIZZLE CAKE RECIPE - BROUGHT TO YOU BY MOM
From broughttoyoubymom.com
4.7/5 (10)Total Time 40 minsCategory DessertCalories 312 per serving
- In a large mixing bowl, beat the eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice together until smooth.
TANGERINE DRIZZLE CAKE - ERREN'S KITCHEN
From errenskitchen.com
4.6/5 (50)Total Time 40 minsCategory DessertCalories 308 per serving
- in a large mixing bowl, beat together the eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice until smooth.
TANGERINE UPSIDE DOWN CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
STICKY TANGERINE CAKE | MYBEAUTFULTHINGS
From mybeautfulthings.com
CHOCOLATE TANGERINE POUND CAKE - BAKING BITES
From bakingbites.com
SUNRISE TANGERINE BREAD | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
TANGERINE HONEY WALNUT CAKE FROM FRENCH JURA
From pardonyourfrench.com
TRIPLE CHOCOLATE LOAF CAKE - ONCE UPON A CHEF
From onceuponachef.com
TANGERINE CAKE RECIPE — MY SWEET RECIPES
From mysweet.recipes
BEST TANGERINE FOOL CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY TANGERINE POUND CAKE {WITH YOGURT} - BY ANDREA JANSSEN
From byandreajanssen.com
20+ LOAF CAKE RECIPES THAT ARE SIMPLY IRRESISTIBLE
From allrecipes.com
EASY TANGERINE CAKE - CHIPA BY THE DOZEN
From chipabythedozen.com
CARROT CAKE LOAF (QUICK BREAD) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TANGERINE DRIZZLE CAKE RECIPE - COOK.ME RECIPES
From cook.me
TANGERINE RICOTTA POUND CAKE | ONCE A MONTH MEALS
From onceamonthmeals.com
TANGERINE DREAM CAKE | JAMIE OLIVER RECIPES
From jamieoliver.com
TANGERINE DRIZZLE LOAF CAKE - CITRUS.COM
From citrus.com
FRESH TANGERINE CAKE | PAULA DEEN
From pauladeen.com
TANGERINE COFFEE CAKE RECIPE FROM H-E-B - HEB.COM
From heb.com
JAMIE OLIVER'S TANGERINE DREAM CAKE | TOGETHER, CHANNEL 4 | 2021
From thehappyfoodie.co.uk
TANGERINE CAKE EASY RECIPE - MUNATY COOKING
From munatycooking.com
14 LOAF CAKE RECIPES FOR ALL OCCASIONS | CHATELAINE
From chatelaine.com
CLEMENTINE OR TANGERINE LOAF - CRAVINGS JOURNAL
From cravingsjournal.com
TANGERINE OLIVE OIL CAKE - PLANT CRAFT
From rachelcarr.com
TANGERINE UPSIDE-DOWN CAKE RECIPE | EATINGWELL
From eatingwell.com
TANGERINE LAYER CAKE WITH TANGERINE CURD AND CREAM CHEESE …
From cookinglsl.com
TANGERINE BREAD - CHIPA BY THE DOZEN
From chipabythedozen.com
LOAF CAKE RECIPES - KEYINGREDIENT
From keyingredient.com
23 EASY LOAF CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
LOAF CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST VANILLA LOAF CAKE RECIPE WITH 4 FLAVOR VARIATIONS
From ofbatteranddough.com
TANGERINE DREAM CAKE - LOVEFOOD.COM
From lovefood.com
TANGERINE OLIVE OIL POUND CAKE - THE BOJON GOURMET
From bojongourmet.com
BASIL TANGERINE POUND CAKE - PALEOMG
From paleomg.com
10 FRESH TANGERINE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BLUEBERRY VANILA TANGERINE POUND CAKE - BAKING WITH THE GOOD HAIR
From bakingwiththegoodhair.com
SIMPLE TANGERINE CAKE - COOKIST.COM
From cookist.com
FOOD BLOG FOOD
From foodblogfood.tumblr.com
TANGERINE OLIVE OIL CAKE RECIPE -SUNSET MAGAZINE
From sunset.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love