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
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Darshanie Ramkarran
[email protected]Perfect for a potluck.
Acirocan Laura
[email protected]Moist and fluffy.
All Gabries
[email protected]Great flavor.
Md Robiyoll
[email protected]Easy to make.
mojtaba hatami
[email protected]Not enough orange flavor.
shannon
[email protected]A bit dry.
Zaineb Hadj O
[email protected]A bit too sweet for my taste.
Gail Law
[email protected]Perfect for a special occasion.
Munal Koli
[email protected]Will definitely make again.
Manuel AGM
[email protected]Delicious!
Sourov Ganguli
[email protected]Overall, this was a good cake. It was easy to make and the flavor was good. I would definitely make it again.
Waqar Butt
[email protected]The cake was a little dry, but the glaze helped to make it more moist. The flavor was good, but I think I would have preferred a stronger orange flavor.
RJ Rayhan
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a well-made cake.
Jayden Gilliver
[email protected]I'm not usually a fan of pound cake, but this one was really good. The tangerine flavor was subtle but noticeable, and the cake was moist and dense.
Linda dume
[email protected]This cake was easy to make and turned out perfectly. I love the glaze on top, it gives the cake a nice crunch.
Md Rahul Molla
[email protected]I've made this cake several times now, and it's always a hit with my friends and family. The tangy orange flavor is a nice change from the traditional pound cake.
Richard Mukisa
[email protected]This tangerine pound cake was a delight! The citrus flavor was bright and refreshing, and the cake was moist and fluffy. I'm definitely adding this recipe to my regular baking rotation.