Tangerine Buttermilk Pound Cake
Tangerine Buttermilk Pound Cake is an moderately easy dessert you can prepare in just 58 minutes. Made with peel from 3 tangerines, c. sugar, butter, large eggs and c. plain flour, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
In food processor, grind fine the peel. With motor running, add sugar and blend; mix well.
In a large bowl with electric mixer, cream the butter and sugar mixture (a little at a time) until light and fluffy. Add eggs, one at a time.
In a bowl, add and sift dry ingredients. Add to butter mixture alternately with buttermilk.
Pour into two buttered and floured loaf pans. Bake at 350Β° for 50 to 60 minutes.
Will keep 4 days wrapped.
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