Tangelo Cake

For my mother’s birthday this year I made her a tangelo cake. This is a really nice light fruity cake that’s relatively easy to make from scratch. I use tangelos instead of tangerines because you get much more juice and they are easier to find but you can substitute tangerines if you so choose.

Ingredients:

• Vegetable oil cooking spray

• 2 1/2 cups AP flour

• 1 3/4 cups sugar

• 1 tsp baking powder

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 3 eggs, beaten

• 1 cup vegetable oil

• 1 (8 ounce) containter sour cream

• 1 cup tangelo juice

• 1 tbls tangerine zest

Directions:

1. Preheat oven to 350 degrees F

2. Spray 2 9″ circular cake pans with vegetable oil cooking spray. Once that’s coated, put a little flour in the pans and shift it around until the flour coats the pan also, this helps to get the finished cakes out much easier.

3. In a large bowl add the flour, sugar, baking soda, baking powder and salt. Mix together with a spatula.

4. Using a standing mixer (or hand held if you don’t have one) add the vegetable oil, sour cream, tangelo juice and zest. Mix until combined.

5. Divide the batter evenly into the pans and bake for about 25 minutes or until the cakes are golden brown on the edges.

6. Remove from the oven and let cool completely before icing.

Tangelo icing:

• 1/2 cup butter (room temp!)

• 1 8 ounce package cream cheese (room temp!)

• 6 cups confectioners sugar

• 3 tbls tangelo juice

• 1/2 tangelo zested

Mix together the butter, cream cheese and sugar in a large bowl. Add the tangelo juice and zest and combine well. Ice your cake as you like.

#cake #dessert