Living 2 Eat |

I am always looking for a good cake recipe and this one is definitely a winner, I found it in Paula Deen’s magazine.  So moist, light and tastes like summer!

Denise S. Plunkett

Fort Myers, Florida

FRESH TANGERINE CAKE

2 1/2 CUPS ALL PURPOSE FLOUR

1 3/4 CUPS OF SUGAR

11/2 TEASPOONS BAKING SODA

1 TEASPOON BAKING POWDER

1/2 TEASPOON SALT

1 CUP VEGETABLE OIL

1 TABLESPOON TANGERINE ZEST

1 CUP FRESH TANGERINE JUICE ( 6-8 TANGERINES)

3 LARGE EGGS

1 (8 OZ ) SOUR CREAM

PREHEAT OVEN TO 350 DEGREES

SPRAY 2 (9 INCH) ROUND PANS WITH NON-STICK COOKING SPRAY WITH FLOUR.

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

POUR BATTER INTO PREPARED PANS, AND BAKE FOR 25 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.

LET COOL IN PANS FOR 15 MINUTES, REMOVE AND PLACE ON WIRE RACKS.

ONCE COMPLETELY COOLED, SPREAD TANGERINE CREAM CHEESE FROSTING IN BETWEEN LAYERS AND TOP AND SIDES..

TANGERINE CREAM CHEESE FROSTING: MAKES 5 CUPS

1 (8OZ ) CREAM CHEESE, ROOM TEMPERATURE, SOFTENED

1/2 CUP OF BUTTER, SOFTENED

1 TABLESPOON TANGERINE ZEST

3 TABLESPOONS FRESH TANGERINE JUICE

6 CUPS CONFECTIONERS’ SUGAR

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 CONFECTIONERS SUGAR UNTIL SMOOTH.