Fresh Tangerine Cake

I got this recipe out of the paula deen magazine, march/april 2008 issue. made it for myself for my birthday, and everyone really loved it. it is a dense, extremely moist cake. it didn't last long at all when i broke it out. for me, i would say it could stand a bit more tangerine flavor, but it was quite good. i wonder if adding orange extract to the batter would make a difference? maybe next time. . . i also think you could substitute any other kind of citrus, equal amounts, with the same delicious results.

Steps

For the cake:.

Preheat the oven to 350 degrees.

Spray 2 round cake pans with non-stick cooking spray with flour.

Set aside.

In a large bowl , combine flour , sugar , baking soda , baking powder , and salt.

Beat in oil , zest , juice and eggs at medium speed with an electric mixer until combined.

Add sour cream , beating until smooth.

Pour batter into prepared pans , and bake for 25 minutes , or until a wooden pick inserted in center comes out clean.

Let cool in pans for 10 minutes.

Remove cake from pans , and cool completely on wire racks.

Spread frosting in between layers and on top and sides of cake.

Garnish with candied tangerine zest , and pipe remaining frosting around top and bottom of cake , if desired.

Boil zest in one part water to one part sugar for approximately 20-30 minutes , or until you can easily bite through it.

Let dry on a wire rack , then store in airtight container.

Or , as i like to do--while the zest is still wet , dredge it in granulated sugar be.

Ingredients

all-purpose flour, sugar, baking soda, baking powder, salt, vegetable oil, tangerine zest, tangerine juice, eggs, sour cream, candied tangerine zest, cream cheese, butter', confectioners' sugar"]"