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Tangerine Pound Cake

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  • Prep 20 min
  • Total 3 hr 40 min
  • Servings 16
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Pound for pound, this fine textured cake, rich in butter and eggs is a winner served plain or dressed up with whipped cream and fruit.
By Betty Crocker Kitchens
Updated Aug 25, 2006
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Ingredients

Pound Cake

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

Tangerine-Rum Glaze

  • 3/4 cup sugar
  • 3 tablespoons butter or margarine
  • 1/4 cup tangerine juice
  • 2 tablespoons rum or 1 teaspoon rum extract
Make With
Gold Medal Flour

Steps

  • 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. Mix flour, baking powder and salt; set aside.
  • 2
    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. Pour into pan(s). (If using fluted tube cake pan, place pan on cookie sheet.)
  • 3
    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.
  • 4
    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. Remove from heat; stir in rum.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Orange peel and juice can be substituted for tangerine peel and juice.

Nutrition

400 Calories, 16g Total Fat, 5g Protein, 60g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
145
Total Fat
16g
0%
Saturated Fat
9g
0%
Cholesterol
105mg
0%
Sodium
190mg
0%
Total Carbohydrate
60g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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