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Print this Recipe    Pound 17

Tangerine Buttermilk Pound Cake

chopped peel of 3 tangerines
2 cups sugar
1 cup unsalted butter, softened
4 large eggs
2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk
tangerine wedges for garnish

In a food processor grind the peel and with the motor running, add
the sugar. Blend well. In a large bowl, cream the butter and add
the tangerine-sugar mixture a little at a time and beat until light
and fluffy. Add the eggs, one at a time, beating after each addition.

In another bowl, sift the flour, baking soda, salt and baking
powder. Add the mixture to the butter mixture alternately with the
buttermilk, beginning and ending with the flour. Beat well after
each addition. Divide the batter between 2 buttered and floured
loaf pans. Bake at 350 for 50 or 60 minutes. Let cool 10 minutes
before turning them out. After completely cooled, slice and serve
with tangerine wedges.

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