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Glazed Tangerine Bundt Cake
3 to 4 tangerines
4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup butter, room temperature
2 1/2 cups granulated sugar
1 tsp vanilla extract
5 eggs
1 cup milk
1 tbnsp grated orange zest
1 - 16 oz pkg confectioners sugar
Preheat oven to 350 degrees. Butter and flour a 12 cup bundt pan. Grate 1 tbsp plus 1 tsp zest and squeeze 1 cup juice from tangerines; reserve separtely. Combine flour, baking powder, soda and salt. On medium high speed beat butter with granulated sugar and vanilla till light and fluffy, about 3 minutes. On low, beat in eggs, one at a time. Combine milk and 1/2 cup tangerine juice. Alternately beat flour and milk mixtures into egg mixture. Stir in orange zest and 1 tbsp tangerine zest. Pour into pan. Bake 50 to 55 minutes or till toothpick tests clean. Cool 30 minutes on rack. Transfer from pan to rack and cool completely. Place cake on serving plate. Stir confectioners sugar with 6 tbsp juice and 1 tsp tangerine zest, stirring in additional juice as needed to make glaze consistency. Spoon glaze over cake.
Last edited by cat lover; 09-01-2011 at 12:41 AM.
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