- Three cups Gold Medal® all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 cup butter or even margarine, softened
- One and a half tablespoon grated tangerine peel
- One and a half teaspoon vanilla
- 5 eggs
- 1 cup milk
- Tangerine-Rum Glaze
- 3/4 cup sugar
- 3 tablespoons butter or margarine
- 1/4 cup tangerine juice
- Two tablespoons rum or One and a halfteaspoon rum extract
How to make Tangerine Pound Cake
- Heat oven to 350ºF. Grease base as well as side associated with 12-cup fluted pipe cake skillet or even Two (9×5-inch) lf pans along with shortening; lightly flour. Blend flour, baking powder as well as salt; set aside.
- In big dish, beat Two 1/2 cups sugar, One and a halfcup butter, the tangerine peel, vanilla as well as eggs with electric mixer upon low pace 30 seconds, scraping dish constantly. Beat on high-speed 5 moments, scraping dish from time to time. Defeat within flour combination at the same time with milk upon low pace, defeating just until sleek after every addition. Put in to pan(utes). (In the event that using fluted pipe cake skillet, location skillet on cookie linen.)
- Bake fluted pipe cake skillet 1 hour 10 minutes to 1 hour Twenty minutes, lf cookware Fifty five to An hour, or until toothpick inserted within middle comes out thoroughly clean.
- Meanwhile, within 1-quart soup pot, warmth 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, mixing frequently, till sugar is actually dissolved. Remove from warmth; mix in rum.
- Immediately stick long skewer into top of baked cake from 1-inch intervals (regarding Twenty occasions). Spoon glaze more than cake, permitting glaze to soak in to openings. Cool 20 minutes; eliminate from pan(s) in order to wire stand. Awesome totally, a couple of hours.
Tangerine Pound Cake is ready to serve.
Prep Time: 20 minutes
Total Time: 3 hours 40 minutes
Servings: 16 servings