Tangerine Pound Cake

Course : Cakes
Serves: 14-16
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2 Cups unsalted butter
2 Cups sugar
1 Tablespoon tangerine zest - finely minced
4 large eggs
2 Teaspoons vanilla extract
1/2 Teaspoon tangerine or orange oil or orange extract
4 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1/2 Teaspoon salt
4 Cups all purpose flour
1 cup sour cream
1 cup orange -- tangerine, or clementine juice
1 spray non-stick cooking spray

Preparation / Directions:

Glaze: 2-4 tablespoons orange, tangerine, or clementine juice 1 1/2 cups confectioner's sugar 1/4 teaspoon tangerine oil (optional) Preheat oven to 350 F. Generously spray a 10 inch tube pan or 12 cup Bundt pan with non-stick cooking spray. Alternatively, prepare three 8 by 4 1/2 inch loaf pans. In a mixing bowl, cream the butter, sugar and zest. Blend in eggs, vanilla and orange oil or orange extract. In a separate bowl, stir together baking powder, baking soda, salt and flour. Blend into batter, adding sour cream and orange juice as mixture combines. Mix on slow speed, scraping bottom of bowl every once in a while to ensure everything is incorporated and no fat and sugar are stuck to the bottom. Spoon batter into prepared pan(s). Bake until cake tests done and springs back when lightly pressed with fingertips. For a large cakes, 55-60 minutes, 45-55 minutes for loaves and smaller cakes. Remove, let cool 15-20 minutes then cool on a wire rack. For glaze, stir juice and confectioner's sugar together. Drizzle over cake. Wait a few minutes to allow glaze to set, then repeat. Garnish cake with long shreds of citrus zest. Tangerine juice, citrus zest and tangerine oil make this cake a winner. Make this as a tube cake or a gift l


Nutritional Information:

5675 Calories (kcal); 434g Total Fat; (67% calories from fat); 35g Protein; 440g Carbohydrate; 1843mg Cholesterol; 5302mg Sodium

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