Ingredients

How to make it

  • Grease two 8x1-1/2-inch round baking pans. Line the bottoms with waxed paper or parchment paper. Grease the paper. Lightly flour pans; set aside. Place half the pecans in a blender container or food processor bowl. Cover; blend or process until coarsely ground. Repeat with remaining nuts. Combine pecans, flour, and baking powder in a mixing bowl.
  • Place eggs and granulated sugar in a blender container or food processor bowl. Cover; blend or process until smooth. Add nut mixture. Cover; blend or process until smooth, stopping to scrape sides as needed to mix evenly (mixture may be foamy). Spread evenly in prepared pans.
  • Bake in a 350 degree F oven for 25 to 30 minutes or until lightly brown and tops spring back when lightly touched (centers may dip slightly). Cool in pans on wire racks for 10 minutes. Remove from pans; cool thoroughly on racks.
  • For tangerine filling, beat cream cheese and butter in a medium mixing bowl with an electric mixer on medium to high speed until fluffy. Gradually add brown sugar, beating for 3 to 4 minutes or until smooth. Stir in citrus peel and vanilla.
  • To assemble, with a serrated knife, cut cakes in half horizontally. Place one cake layer, cut side up, on a platter. Spread one-third of the filling on the cake. Place another cake layer, cut side down, atop filling. Spread top with another one-third of the filling. Add a third cake layer, cut side up, followed by the remaining filling and the final cake layer, cut side down.
  • In a medium chilled mixing bowl, combine whipping cream, sugar, and finely shredded tangerine or orange peel. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat.
  • Frost top and sides of the cake with whipped cream mixture, reserving some of the frosting for piping, if desired. Place the reserved frosting in a decorating bag fitted with a large star tip. Pipe frosting atop cake in a ring. If desired, decorate with orange peel curls and edible roses. Refrigerate frosted cake for up to 4 hours.

Reviews & Comments 10

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  • twill10 4 years ago
    sounds great
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  • hopscotch 4 years ago
    Thank-you, I too think that I will bake this for an upcoming garden birthday party.
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    " It was excellent "
    gabrielamaria ate it and said...
    I actually tried this tangerine filling on a triple chocolate cake. It was like a match made in heaven :). Thank you for sharing this!
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  • georgiarose 6 years ago
    Is this cake recipe from an old Better Homes and Gardens (circa 1992 or 93)? If so, I've made it and it is wonderful. Thanks for posting it!
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    " It was excellent "
    dariana ate it and said...
    Chefmeow, I love baking too and am honored that you like these recipes so much. Enjoy!
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  • chefmeow 7 years ago
    Your cakes are always so yummy tasting. Just came across this one and will be making this afternoon. Thank for sharing such great recipes. I love to make cakes and have already tried severla of yours. Great job.
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    " It was excellent "
    dariana ate it and said...
    hottamale, enjoy! Its delicious!
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  • hottamale 7 years ago
    WOW! I think I will be adding this to my menu for a buffet I am having next month. Thanks for posting this!
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    " It was excellent "
    dariana ate it and said...
    Sunny, yes it is good without frosting as well, but this frosting is incredible and truly makes the cake.
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    " It was excellent "
    sunny ate it and said...
    Dariana - This sounds like a wonderful cake - will it hold it's own without frosting??
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