Tangernine Or Lime Bundt Cake Recipe

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Tangernine Or Lime Bundt Cake
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Ingredients
15
Count
Nutrition
298
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees.
  2. Thoroughly butter a 10-inch Bundt or tube pan.
  3. Sprinkle the pan with the bread crumbs.
  4. Sift together the flour, baking powder and salt and set aside.
  5. In the large bowl of an electric mixer, beat the butter and oil until soft.
  6. Gradually add the sugar and beat until light and fluffy.
  7. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
  8. Tint with the tiniest drop of food coloring, if using.
  9. 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.
  10. Stir in grated citrus zest by hand.
  11. Pour the batter into the prepared pan, pouring half the batter on one side of the tube pan and half on the other.
  12. Level the top by briskly rotating the pan back and forth.
  13. Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours.
  14. Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes.
  15. Now prepare the glaze.
  16. Stir the fruit juice, sugar and oil in a bowl just to mix.
  17. Place a cake rack over the tube pan and invert the cake onto it.
  18. Place the rack over a large sheet of foil.
  19. Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed.
  20. Brush on any glaze that has dripped onto the foil.
  21. Let the cake cool completely.
  22. Using a flat-sided baking sheet or a very large spatula, transfer the cake to a round platter or cake plate.
  23. 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.
  24. When ready, the cake will be completely dry.
  25. Cut into slices to serve.
  26. Notes:
  27. The batter for the cake can also be baked in two loaf pans.
  28. The cake freezes well.
  29. But glaze it after defrosting so that it will be freshly moistened
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 297.84 Kcal (1247 kJ)
Calories from fat 152.78 Kcal
% Daily Value*
Total Fat 16.98g 26%
Cholesterol 103.04mg 34%
Sodium 132.6mg 6%
Potassium 163.11mg 3%
Total Carbs 35.14g 12%
Sugars 34.18g 137%
Dietary Fiber 0.02g 0%
Protein 3.07g 6%
Vitamin C 3.3mg 5%
Vitamin A 0.2mg 6%
Iron 0.4mg 2%
Calcium 77.2mg 8%
Amount Per 100 g
Calories 297.3 Kcal (1245 kJ)
Calories from fat 152.51 Kcal
% Daily Value*
Total Fat 16.95g 26%
Cholesterol 102.86mg 34%
Sodium 132.36mg 6%
Potassium 162.82mg 3%
Total Carbs 35.08g 12%
Sugars 34.12g 137%
Dietary Fiber 0.02g 0%
Protein 3.07g 6%
Vitamin C 3.3mg 5%
Vitamin A 0.2mg 6%
Iron 0.4mg 2%
Calcium 77mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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