Cake...
2 1/4 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 pinch salt
1/3 c. I Can't Believe It's Not Butter, room temperature
1 1/3 c. sugar
2 large eggs
1 large egg white
4 tsp. grated tangerine zest or orange zest
2 tsp. poppy seeds
1 c. low-fat buttermilk
2 T. orange juice concentrate, thawed
Tangerine Glaze...
2 tsp. water
3/4 tsp. frozen tangerine juice concentrate or orange juice concentrate, thawed
1/2 tsp. grated orange zest
1/4 c. powdered sugar or confectioners' sugar
Directions:
Preheat oven to 350. Spray a light coat of cooking spray onto a
10-inch bundt pan. Sift flour, baking powder, baking soda and salt into a medium bowl. In a large bowl, beat butter spread until smooth,
about 2 minutes on medium with a hand mixer. Beat in sugar until well blended. Beat in whole eggs, one at a time, and then beat in
the egg white. Beat in the zest and the poppy seeds. In a small bowl, mix together the buttermilk and juice concentrate. Alternately fold the
flour mixture and buttermilk mixture into the egg mixture, beginning and ending with the flour, until just blended. DO NOT
OVERMIX.
Pour batter into bundt pan, and gently tap pan on the counter to release
any air pockets. Bake until cake pulls away from the side of the pan, and until a toothpick comes out clean from the center (about 40-45
minutes). Transfer pan to cooling rack, and let cool 10 minutes. With a small knife, loosen the sides of the cake, and invert onto the rack to
cool completely.
For the glaze: In a small bowl, stir the water, juice
concentrate and zest. Stir in powdered/confectioners' sugar, until just
pourable. Drizzle over cooled cake.
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