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Tangerine Cake

October 25, 2011

Photo by Gerik

The sign said “Paula Deen Tangerine Cake”! I’ll be having that I muttered to myself as we walked into the Channel Marker Restaurant in South Carolina last week.

Vacation time is so inspiring for me, especially when it comes to food and food presentation. Sure I hit some bummers along the way but more often than not, gems are presented either with beautiful presentation or with a good story.

I told the waitress that I was eating light today because I really wanted a piece of that Paula Deen cake.

“I’ll go check to make sure we have some” she replied and disappeared into the kitchen. Coming back a few minutes later she stated “yes, we have a whole cake, she came in about 3 a.m. this morning to bake”. Our whole table sat stunned for a second, all basically thinking the same thing: Paula Deen comes to bake cake for this restaurant at 3 a.m. Are you joking?!

“No, no, no….” she hastened to assure us “the salad lady!! She came at 3 a.m. and she’s old but boy, can she bake!!”

Yes, I had my own piece of Tangerine Cake and I enjoyed it to the last crumb. My husband does try to mooch my dessert at times but not this time. So many times I see great cooks on Food Network cook spectacular things but seldom do I try it. Looks good, sounds good but does it really look like that when I get done with it? Yes, this recipe will do all that!

Of course your first question, I can imagine, is where to get good tangerines at this time of the year? Well, a great resource right now is through school citrus fundraisers. You can order oranges, grapefruit and tangerines from Florida, usually by the case, during the winter months. These types of programs makes such an impact for schools and while you probably don’t need a reason to support your local schools, this cake gives you a good one. If you don’t have a school that does this type of program, call College Park Christian Academy. They are currently taking orders.

A bite of this will give you a wonderful moist, light citrus flavor that is incredibly satisfying. What a way to impress company but I’ll bet it may be a favorite for those family dinners as well. It’s a winter treat for sure!

Paula Deen’s Tangerine Cake

Photo by Gerik

2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 (8-ounce) container sour cream
1 cup tangerine juice
1 tablespoon tangerine zest
Tangerine Icing, recipe follows

Cake Instructions:
Line 3- 8 or 9” cake pans with wax paper. Mix all the dry ingredients together. Pour in the wet ingredients and mix well. Pour batter into the three cake pans and tap on the counter to release the large bubbles. Bake at 350 degrees for 28 minutes. Cool

Tangerine Frosting

½ cup butter, softened
1 pkg. (8 oz) cream cheese, softened
1 pkg. (2 lb) powdered sugar
3 T tangerine juice

Place all ingredients in a mixer bowl and mix until powdered sugar is Incorporated, then beat a few minutes. The recipe calls for tangerine zest but I prefer a frosting without freckles! If the frosting is a little stiff, use a tablespoon or so of whipping cream to lighten it up a bit.

To assemble the cake:
Place 1 layer on cake board or cake plate. Spread frosting on top and add the next layer. Spread frosting and add the last layer, upside down will give you a level surface for your cake. Spread frosting on the sides and top. There is enough frosting to not only fill and frost the cake but to also pipe shells and do some decorating on the top.

This is a really nice recipe, thanks Paula Deen and also the little salad lady at the Channel Marker Restaurant!

7 Comments leave one →
  1. October 26, 2011 3:05 am


  2. Carrie (Brummett) Merth permalink
    November 11, 2011 3:20 am

    Oh, that looks so yummy!!

  3. November 11, 2011 9:15 pm

    Pat – love your posts! They are always fantastic! We are a new food platform to showcase bloggers – check us out and hope to see you contribute!

    • November 13, 2011 3:02 pm

      Thanks for checking out my blog. Yes, I did check you out and found several interesting things to read/watch. What fun. I didn’t quickly see how to use your site so you may have to clue me in on how to post on it. ~Pat

  4. Kristen permalink
    December 30, 2011 11:47 am

    A lot of work, a lot of supplies (sqeezing juice, zesting tangarines) for a very mediocre cake. Not planning to make it again. The cake part for all the oil, sour cream and eggs was dry, the frosting was typical cream cheese just with a little citrus taste. More work than necessary on Christmas Eve, will stick to my Kentucky Derby Pie from now on.

    • December 30, 2011 3:04 pm

      Sorry, Kristen, that the recipe did not work for you. I’ve never had a Kentucky Derby Pie, sounds yummy!

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