Fresh Tangerine Cake

Submitted by Battle in Seattle

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Yields: 1 9-inch cake
• Serves: 16

ingredients

• CAKE

• 2 1⁄2 cups all-purpose flour
• 1 3⁄4 cups sugar
• 1 1⁄2 teaspoons baking soda
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 cup vegetable oil
• 1 tablespoon tangerine zest
• 1 cup fresh tangerine juice
• 3 large eggs
• 1 cup sour cream
• candied tangerine zest (to garnish) (optional)

• TANGERINE CREAM CHEESE FROSTING

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup butter, softened
• 1 tablespoon finely grated tangerine zest
• 3 tablespoons fresh tangerine juice
• 6 cups confectioners' sugar

directions

1. For the cake:

2. Preheat the oven to 350 degrees. Spray 2 (9-inch) round cake pans with non-stick cooking spray with flour. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.

7. For the frosting:

8. 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.

Reviews

[Theresa R.]

Everyone loved this cake! Will use it again.

 

[Nikkysmiles]

this cake was absolutely wonderful

 

[tara_richmond]

This was tasty and very moist. I gave it four stars because I really wanted it to have a more pronounced tangerine flavor. I cut the recipe in half and it made 16 cupcakes.

 

[lisambaker]

This cake is really yummy!!! I ended up using mandarine oranges instead of tangerines. That is all that was available at the store. The frosting is sooooo good. And the cake is just delicious, but I had hoped it might have more tangerine flavor, but that might be because of the mandarines. I will definately make this again!!!

 

[Doing it Right]

I saw this recipe when you posted the picture, and just from the picture, I knew I had to make this. I followed the recipe exactly. And like you, I would up cooking mine 45 minutes, but I will do it 40 minutes next time. This was exactly as you described it. Moist and dense. I used my microplane to zest the tangerines (one tangerine gave me one TBLS of zest). I also used my electric juicer which really made life easy. I shared this with my co workers and everyone was licking their lips. I did take a picture, but it looked so much like yours I didn't post it. Thank you for sharing this truely unique cake recipe. I do plan on trying it with Lemons and grapefruit.