Tangerine Bundt Cake

submitted by butterflydog

Fine, dry bread crumbs, for coating pan
3 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
8 oz. (2 sticks) unsalted butter, at room temperature
1/2 tsp. tangerine (or lime) oil, optional
2 cups sugar
4 extra-large or jumbo eggs
1 tiny drop yellow (or green) food coloring, optional
1 cup milk
Finely grated zest of 3 tangerines (or limes)

Glaze:

1/2 cup tangerine (or lime) juice
3/4 cup granulated sugar
1/4 tsp. tangerine (or lime) oil, optional

Preheat the oven to 350 degrees. Thoroughly butter a 10-inch Bundt or tube
pan. Sprinkle the pan with the bread crumbs. Sift together the flour,
baking powder and salt and set aside. In the large bowl of an electric
mixer, beat the butter and oil until soft. Gradually add the sugar and
beat until light and fluffy. Beat in the eggs, one at a time, scraping
down the sides of the bowl after each addition. Tint with the tiniest
drop of food coloring, if using. On the lowest speed, alternately add the
sifted dry ingredients in three additions with the milk in two additions,
scraping the bowl as necessary, beating just to mix after each addition.
Stir in grated citrus zest by hand. Pour the batter into the prepared pan,
pouring half the batter on one side of the tube pan and half on the
other. Level the top by briskly rotating the pan back and forth. Bake the
cake until a cake tester inserted in the middle comes out clean, about 1
to 1 1/4 hours. Remove the pan from the oven and let the cake cool
slightly in the pan on a wire rack, 10 to 15 minutes. Now prepare the
glaze. Stir the fruit juice, sugar and oil in a bowl just to mix. Place a
cake rack over the tube pan and invert the cake onto it. Place the rack
over a large sheet of foil. Using a pastry brush, brush the glaze all
over the warm cake, until completely absorbed. Brush on any glaze that has
dripped onto the foil. Let the cake cool completely. Using a flat-sided
baking sheet or a very large spatula, transfer the cake to a round
platter or cake plate. Let the cake stand loosely covered with plastic
wrap for several hours, so that the glaze has time to penetrate to the
interior of the cake. When ready, the cake will be completely dry. Cut
into slices to serve. Note: The batter for the cake can also be baked in
two loaf pans.

The cake freezes well. But glaze it after defrosting so that it will be
freshly moistened


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