Tangerine bundt cake
Tangerine bundt cake recipe in the cake category
Recipe ingredients:
- Fine, dry bread crumbs, for coating pan
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces, 2 sticks, unsalted butter, at room temperature
- 1/2 teaspoon tangerine (or lime) oil, optional
- 2 cups sugar
- 4 extra-large or jumbo eggs
- 1 tiny drop yellow (or green) food coloring, optional
- 1 cup milk
- Finely grated zest of 3 tangerines (or limes)
- Glaze:
- 1/2 cup tangerine (or lime) juice
- 3/4 cup granulated sugar
- 1/4 teaspoon tangerine (or lime) oil, optional
Recipe method:
- Preheat the oven to 350 degrees F.
- Thoroughly butter a 10 inch Bundt or tube pan.
- Sprinkle the pan with the bread crumbs.
- Sift together the flour, baking powder and salt and set aside.
- In the large bowl of an electric mixer, beat the butter and oil until soft.
- Gradually add the sugar and beat until light and fluffy.
- Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Tint with the tiniest drop of food coloring, if using.
- On the lowest speed, alternately add the sifted dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition.
- Stir in grated citrus zest by hand.
- Pour the batter into the prepared pan, pouring half the batter on one side of the tube pan and half on the other.
- Level the top by briskly rotating the pan back and forth.
- Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours.
- Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes.
- Now prepare the glaze. Stir the fruit juice, sugar and oil in a bowl just to mix.
- Place a cake rack over the tube pan and invert the cake onto it.
- Place the rack over a large sheet of foil.
- Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed.
- Brush on any glaze that has dripped onto the foil.
- Let the cake cool completely.
- Using a flat sided baking sheet or a very large spatula, transfer the cake to a round platter or cake plate.
- Let the cake stand loosely covered with plastic wrap for several hours, so that the glaze has time to penetrate to the interior of the cake.
- When ready, the cake will be completely dry.
- Cut into slices to serve.
- Note 1: The batter for the cake can also be baked in two loaf pans.
- Note 2: The cake freezes well. But glaze it after defrosting so that it will be freshly moistened.
Tags: tangerine, bundt, recipe, cake, recipes, cooking