Ingredients
- For the cake:
- 1 cup (2 sticks) unsalted butter at room temp.
- 3 cups all-purpose flour (spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 6 large eggs
- 2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice from 5 or 6 tangerines, depending on their size
- 2 tablespoons orange-flavored liqueur, such as Grand Marnier
- 3/4 cup plain low-fat yogurt (I used sour cream)
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 1/2 to 2 cups confectioners' sugar
- 3 tablespoons tangerine juice (from 2 or so tangerines)
Preparation
Step 1
Preheat oven to 350. Make cake: Butter and flour 12 cup Bundt cake pan. In medium bowl, whisk together flour, baking soda and salt.
In large bowl, using an electric mixer, beat butter and sugar on medium until light and fluffy, about 5 mins. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in 3 additions, alternating with yogurt or sour cream and beat to combine. Beat in vanilla. Transfer batter to Bundt pan, smooth top and firmly tap pan on flat surface to remove air bubbles.
Bake until toothpick inserted in center comes out clean, about 55 to 60 minutes. Let cool in pan on wire rack for about 30 mins. Invert cake onto rack set in rimmed baking sheet and let cool completely. Transfer to cake keeper.
Make Glaze: Whisk confectioners' surgar and 3 T tangerine juice until smooth. Spoon evenly over cake. (I had to add more sugar so glaze wasn't too runny) ENJOY!