Tangerine Pound Cake

Popular
Health score
1%
Tangerine Pound Cake
220 min.
16
394kcal

Suggestions


Indulge in the delightful flavors of our Tangerine Pound Cake, a dessert that perfectly balances sweetness and citrusy zest. This popular treat is not just a feast for the taste buds; it’s a visual delight that will impress your family and friends at any gathering. With its rich, buttery texture and the refreshing hint of tangerine, this cake is sure to become a favorite in your dessert repertoire.

Imagine the aroma of freshly baked cake wafting through your kitchen, inviting everyone to gather around. The process of making this pound cake is as enjoyable as the final result. From mixing the ingredients to watching it rise beautifully in the oven, each step is a celebration of baking. The addition of a luscious tangerine glaze elevates this cake to a whole new level, soaking into the warm cake and creating a moist, flavorful experience with every bite.

Perfect for any occasion, whether it’s a festive celebration or a cozy family dinner, this Tangerine Pound Cake serves 16, making it ideal for sharing. With a preparation time of just over three hours, you’ll have plenty of time to enjoy the process and the company of loved ones. So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • cups flour all-purpose
  • teaspoon double-acting baking powder 
  • 0.3 teaspoon salt 
  • 2.5 cups sugar 
  • cup butter softened
  • tablespoon 1 tangerine grated
  • teaspoon vanilla 
  •  eggs 
  • cup milk 
  • 0.8 cup sugar 
  • tablespoons butter 
  • 0.3 cup tangerine juice 
  • tablespoons rum extract 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • cake form
  • skewers

Directions

  1. Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour.
  2. Mix flour, baking powder and salt; set aside.
  3. 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. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
  4. Pour into pan(s). (If using fluted tube cake pan, place pan on cookie sheet.)
  5. 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.
  6. 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.
  7. Remove from heat; stir in rum.
  8. Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.

Nutrition Facts

Calories394kcal
Protein4.83%
Fat35.3%
Carbs59.87%

Properties

Glycemic Index
24.2
Glycemic Load
41.68
Inflammation Score
-5
Nutrition Score
6.0526087348876%

Flavonoids

Hesperetin
0.73mg
Naringenin
0.15mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:394.42kcal
19.72%
Fat:15.7g
24.15%
Saturated Fat:3.56g
22.25%
Carbohydrates:59.92g
19.97%
Net Carbohydrates:59.27g
21.55%
Sugar:41.9g
46.56%
Cholesterol:52.98mg
17.66%
Sodium:247.65mg
10.77%
Alcohol:0.09g
100%
Alcohol %:0.09%
100%
Protein:4.83g
9.66%
Selenium:12.71µg
18.15%
Vitamin A:716.4IU
14.33%
Vitamin B1:0.2mg
13.5%
Vitamin B2:0.21mg
12.64%
Folate:49.86µg
12.47%
Manganese:0.17mg
8.42%
Phosphorus:78.02mg
7.8%
Iron:1.39mg
7.7%
Vitamin B3:1.42mg
7.11%
Calcium:51.2mg
5.12%
Vitamin E:0.69mg
4.63%
Vitamin B5:0.39mg
3.91%
Vitamin B12:0.22µg
3.69%
Vitamin D:0.44µg
2.95%
Zinc:0.41mg
2.73%
Fiber:0.66g
2.63%
Magnesium:9.66mg
2.41%
Copper:0.05mg
2.41%
Potassium:83.63mg
2.39%
Vitamin B6:0.05mg
2.35%
Vitamin C:1.41mg
1.72%