Tangernine or Lime Bundt Cake Recipe

How to make it

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• Preheat the oven to 350 degrees.
• Thoroughly butter a 10-inch Bundt or tube pan.
• Sprinkle the pan with the bread crumbs.
• Sift together the flour, baking powder and salt and set aside.
• In the large bowl of an electric mixer, beat the butter and oil until soft.
• Gradually add the sugar and beat until light and fluffy.
• Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Tint with the tiniest drop of food coloring, if using.
• On the lowest speed, alternately add the sifted dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition.
• Stir in grated citrus zest by hand.
• Pour the batter into the prepared pan, pouring half the batter on one side of the tube pan and half on the other.
• Level the top by briskly rotating the pan back and forth.
• Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours.
• Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes.
• Now prepare the glaze.
• Stir the fruit juice, sugar and oil in a bowl just to mix.
• Place a cake rack over the tube pan and invert the cake onto it.
• Place the rack over a large sheet of foil.
• Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed.
• Brush on any glaze that has dripped onto the foil.
• Let the cake cool completely.
• Using a flat-sided baking sheet or a very large spatula, transfer the cake to a round platter or cake plate.
• Let the cake stand loosely covered with plastic wrap for several hours, so that the glaze has time to penetrate to the interior of the cake.
• When ready, the cake will be completely dry.
• Cut into slices to serve.
• Notes:
• The batter for the cake can also be baked in two loaf pans.
• The cake freezes well.
• But glaze it after defrosting so that it will be freshly moistened