Rating: 4 stars
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Tangerines are abundant this time of year. Use the juicy satsuma variety to prepare this Mediterranean-accented cake. It would also be a welcome hostess gift.

Food Editors/A2
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.

  • Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.

  • Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350° for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.

  • Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.

Nutrition Facts

307 calories; calories from fat 24%; fat 8.3g; saturated fat 1.5g; mono fat 5.5g; poly fat 0.7g; protein 4g; carbohydrates 54.8g; fiber 0.5g; cholesterol 41mg; iron 1.1mg; sodium 243mg; calcium 57mg.
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