Friday, July 1, 2011

Happy 4th of July Weekend - Fresh Tangerine Cake

I hope that everyone has a safe and happy 4th of July weekend.  I have my watermelon already!  Try Paula Deen's fresh tangerine cake for the 4th:


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

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


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

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