Print This Page Print This Page

Fresh Tangerine Cake made by MaryAnne & Manny from Mesa

Recipe courtesy Paula Deen
Prep Time:
20 min
Cook Time:
25 min
Level:
Easy
Serves:
8 servings

Ingredients

  • Vegetable oil cooking spray
  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 (8-ounce) container sour cream
  • 1 cup tangerine juice ( They used Minneola Orange because there were no tangerines)
  • 1 tablespoon tangerine zest  (They used Minneola Orange zest)
  • Tangerine Icing, recipe follows

Directions

  • Preheat the oven to 350 degrees F.
  • Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.
  • In a large bowl add the flour, sugar, baking powder, baking soda and salt
  • Mix together with a spatula.
  • Using a hand-held mixer, add the vegetable oil, sour cream, tangerine juice and zest.
  • Mix until well combined.
  • Divide the batter evenly into the pans.
  • Bake for 25 minutes.
  • Remove from the oven and let cool completely before icing.
  • Ice the cakes, as desired, and serve.

Tangerine Icing:

  • 1/2 cup butter, room temperature
  • 1 (8-ounce) package cream cheese, room temperature
  • 6 cups confectioners’ sugar
  • 3 tablespoons tangerine juice  ( They used Minneola Oranges instead – all out of Tangerines)
  • 1/2 tangerine, zested

Mix together the butter, cream cheese and sugar together in a large bowl.
Add the tangerine juice and zest and combine well.