Tangerine Cake

Recipe by Paula.

Yippee, Spring weather is here! Well, at least for a little while. :) I'm welcoming the warm weather with this pretty, pretty cake. Tangerine juice gives this cake a wonderful fresh flavour but if you can't find any go ahead and use orange juice. Either way you're going to love it. Enjoy!

Serves: 10-12

Ingredients:
For the topping
1 small can of whole tangerine segments, drained
1/3 cup butter, melted
1/3 cup brown sugar
1 teaspoon grated orange zest
5 maraschino cherries

For the cake
3/4 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
6 eggs, separated
1 tablespoon grated orange zest
3 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups tangerine juice (or orange juice)
Icing sugar

Directions:

1. Preheat oven to 375 F. Put rack in the center of the oven.

2. Grease a 9 x 11 inch baking pan. Evenly spread the melted butter in the pan. Mix the brown sugar and orange zest together and sprinkle over the melted butter.

3. Place the tangerine segments and cherries decoratively over the top of the brown sugar. I like the flowers but feel free to be creative. Set the baking pan aside.

4. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla, egg yolks and orange zest. Scrape down the sides of the bowl.

5. Combine the flour, baking powder and salt. Beat in flour in 3 additions, alternating with the tangerine juice.

6. In a separate bowl, beat egg whites with a pinch of salt until you form stiff peaks. Gently fold the egg whites into the batter.

7. Spread the batter into the pan evenly. Bake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

8. Cool pan on a wire rack for 15 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.

9. Serve dusted with icing sugar.