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Tangerine Cake with Citrus Glaze

Recipe photo courtesy of Romulo Yanes

Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.

Source: Everyday Food, December 2011
Total Time Prep Servings

Ingredients

For the Cake

For the Glaze

Directions

Cook's Notes

For a nutty cake, try folding 1 cup chopped pecans into the batter before transferring to the pan. Make this cake a day ahead: Let glaze set, then cover and store at room temperature.

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Reviews

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How would you rate this recipe?
321
  • MS10476099
    9 MAR, 2016
    Two cups of sugar is too much sugar.
    Reply
  • MS10476099
    12 JAN, 2015
    I have made this twice in a week. Delicious!
    Reply
  • rmdatnkx
    3 JAN, 2015
    I made this exactly as described and baked it for 50 minutes. It's tasty, but a little dry. Next time, I'll check it after 45 minutes. As with other glazed bundt cakes, you have to really let it cool before glazing or it runs right off.
    Reply
  • tarheel84
    17 FEB, 2012
    This is one of the best cakes I have every made. It was moist, had a great orange taste and it was light. The recipe was easy to follow and the cake cooked in 55 minutes. It took almost one pound of confectinoers' sugar to get the glaze to correct thickness using 3 tablespoons of tangerine juice and you needed every bit of the glaze. I would highly recommend making this cake. You will not be disappointed.
    Reply

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