CAKE BATTER:
¼ cup plain dry bread crumbs Zest from 3 tangerines or oranges
3 tablespoons tangerine or orange
juice, preferably freshly squeezed
1 tablespoon freshly squeezed lemon juice
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened at room temperature
2 cups sugar
3 large eggs
1 cup buttermilk
GLAZE:
½ cup freshly squeezed tangerine juice
1 tablespoon freshly squeezed lemon juice
⅓ cup sugar
For the cake, preheat the oven to 350 degrees. Grease a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, and then tip out any extra crumbs.
In a small bowl combine the tangerine zest, tangerine juice, and lemon juice. Stir and set aside.
In a medium bowl combine the flour, baking soda, and salt. Set aside.
In a mixer fitted with a paddle attachment or with a hand mixer, cream the butter until fluffy. Add the sugar and mix well. Add the eggs, one at a time, mixing well after each addition. With the mixer running at low speed, add the flour mixture alternately with the buttermilk until the batter is just mixed. Add the fruit juice and zest, mixing well.
Pour into the prepared pan and set the loaf pan on a baking sheet. Bake 70 to 80 minutes, or until the cake is firm in the center and a tester inserted into the center comes out dry and clean. Cool in the pan 15 minutes. Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Remove the waxed paper.
For the glaze, in a bowl combine the tangerine juice, lemon juice, and sugar until the sugar is dissolved. Using a baster or pastry brush, spread the glaze over the top and sides of the cake and let soak in. Repeat until all the glaze has been used, including any glaze that has dripped onto the sheet pan. Let cool at room temperature or wrap in plastic wrap and store in the refrigerator for up to one week. Serve at room temperature, in thin slices.
Makes 12 to 15 servings
Linda Roberts, Web Site Mistress
Nonpareils Red Hat Club,
Knoxville, Tennessee