Tangerine Pound Cake

Pound for pound, this fine textured cake, rich in butter and eggs is a winner served plain or dressed up with whipped cream and fruit.

Tangerine Pound Cake


Pound Cake

  • 3 cups Gold Medal all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 1 cup butter or margarine, softened
  • 1 tablespoon grated tangerine peel*
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 1 cup milk

Tangerine-Rum Glaze

  • 3/4 cup granulated sugar
  • 3 tablespoons butter or margarine
  • 1/4 cup tangerine juice*
  • 2 tablespoons rum or 1 teaspoon rum extract

* Orange peel and juice can be substituted for tangerine peel and juice.


  1. Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9 x 5-inch) loaf pans with shortening; lightly flour.
  2. Mix flour, baking powder and salt; set aside.
  3. In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla extract and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally.
  4. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
  5. Pour into pan(s). (If using fluted tube cake pan, place pan on cookie sheet.)
  6. Bake fluted tube cake pan for 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until a wooden pick inserted in center comes out clean.
  7. Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved.
  8. Remove from heat; stir in rum.
  9. Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes.
  10. Cool for 20 minutes; remove from pan(s) to wire rack.
  11. Cool completely, about 2 hours.

Yield: 16 servings

Nutrition Information: 1 Serving: Calories 400 (Calories from Fat 145); Total Fat 16g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 105mg; Sodium 190mg; Total Carbohydrate 60g (Dietary Fiber 1g, Sugars ncg); Protein 5g

Percent Daily Value*: Vitamin A 12%; Vitamin C 2%; Calcium 4%; Iron 8%

Exchanges: nc Other Carbohydrate; nc Vegetable Carbohydrate Choices: nc

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker