Shelly's Recipe

TANGERINE CAKE WITH CITRUS GLAZE

Category: Cakes

3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups granulated sugar
6 large eggs
2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 4 or 5 tangerines)
2 tablespoons orange-flavored liqueur, such as Grand Marnier
3/4 cup low-fat plain yogurt
1 teaspoon vanilla extract

For glaze
1 1/2 cups confectioners sugar
3 tablespoons tangerine juice (from 2 tangerines)

Preheat oven to 350 degrees.

Butter and flour a 12-cup bundt cake pan. In a medium bowl, whisk together flour, baking soda and salt.

In a large bowl using an electric mixer, beat butter and granulated sugar until light and fluffy, 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.

Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)

Make glaze by whisking together confectioners sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour. Serves 12.

NOTES: The heavier the tangerine, the juicier, so choose fruit that has some heft for its size.

To help free the bundt cake from its pan while keeping the pretty details intact, be sure to grease and flour every single nook and cranny, and allow the cake to cool for at least 30 minutes before flipping.