Mollie & bPaulie's Wedding Cake

Mollie & bPaulie's Wedding Cake
Many Thanks to Rosie for decorating the buh jeepers out of that !!!

Monday, January 16, 2012

Comparing Apples and Tangerines???

We are in full swing of the winter season ...and what better than seasonal ingredients, to make the perfect Cake.
Get out the sunglasses, beach towel, flip flops, and tanning oil.
A little bit of Florida is what we need to enjoy our winter.

Fresh Tangerine Cake

Total Time: 45 min.Prep20 min. Cook25 min.
Yield:8 servings .Level:Easy.

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
1 tablespoon tangerine zest
Tangerine Icing, recipe follows


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
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.

1 comment:

  1. When making the icing, I usually test after 4 1/2 cups of powdered sugar. 6 cups is way too much.