Tangerine Pound Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 cups sugar
• 1 cup butter or 1 cup margarine, softened
• 1 tablespoon grated tangerine peel
• 1 teaspoon vanilla
• 5 eggs
• 1 cup milk
• 3/4 cup sugar
• 3 tablespoons butter or 3 tablespoons margarine
• 1/4 cup tangerine juice
• 2 tablespoons rum or 1 teaspoon rum extract

Recipe

• 1 heat oven to 350 degrees.
• 2 grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour.
• 3 mix flour, baking powder and salt; set aside.
• 4 in large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
• 5 beat on high speed 5 minutes, scraping bowl occasionally.
• 6 beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
• 7 pour into pan. (if using fluted tube cake pan, place pan on cookie sheet.).
• 8 bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
• 9 meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved.
• 10 remove from heat and stir in rum.
• 11 immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times).
• 12 spoon glaze over cake, allowing glaze to soak into holes.
• 13 cool 20 minutes and remove from pan to wire rack.
• 14 cool completely, about 2 hours.