Tea and Tangerine

TANGERINE!

 

when she dances by,

senoritas stare

and caballeros sigh...

And I've seen toasts to Tangerine ~~



In my photo, tangerine pound cake is keeping company a teacup and brew pot from my friend Jill...

 Jill I'm also enjoying the chai tea you gave me ...

and my cup runneth over with gladness!

(p.s...Jill, do you recognize the plate in the pic...

you gave me that about 15 years ago with a giant matching coffee cup!)

~

I thought I'd share my recipe for

Tangerine Pound Cake ...

I purchased a large bag of tangerine's and I've been enjoying fresh squeezed juice, but thought I'd make a variation of a banana bread recipe I love by substituting tangerines for the banana's....

Here's the easy and fresh recipe:

1/2 cup (one stick) unsalted butter, softened

1 eight ounce pkg. cream cheese, softened (1/3 less fat)

1 2/3 cup sugar

2 eggs

2 1/4 cup flour

1 TBSP. baking powder

1 tsp. salt

1 cup half n half ....** 

...**(I guess the half n half and the butter make up for the third less fat in the cream cheese ;))

3 Tbs. Tangerine peel

3 Tangerines...

(squeeze the tangerines over a strainer into a cup and set juice aside for later)

Preheat oven to 375...

Grease and flour two loaf pans and set aside...

Cream butter, cream cheese and sugar until fluffy

Add eggs one at a time, beating well after each addition

Add dry ingredients alternately with half 'n half

Stir in Tangerine peel 

Pour mixture into pans and bake for 45-50 minutes or until toothpick comes out clean.

Remove from oven and allow to sit for about ten minutes and then

drizzle reserved tangerine juice over each loaf. 

Remove from pans onto wire rack to cool. 

Raise a cup and toast to Tangerine!