Fresh Tangerine Cake

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Had this dessert in a restaurant in NC. Asked for the recipe and they told me it was Paula's. Can't wait to serve it to my friends. It was wonderful.

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I love this recipe. I have been searching for different cake recipes to try out for what will eventually be my wedding cake ensemble of cakes. My fiance and I have picked out four different kinds and this is definitely a keeper. The only issue I had with this cake was the frosting recipe. I had to add more fresh tangerine juice to cut the sweetness and added the entire zest of one tangerine. It turned out great, the extra juice from the fresh tangerine and the added zest cut the sweetness just perfectly. I have yet to assemble the cake but after testing the batter and adding about 1 Tablespoon of Crystallized Ginger to the cake batter for some added flavor because that's what we wanted was a tangerine ginger cake and tasting the frosting after we tweaked it a bit I'm sure it will turn out fantastic once assembled completely. Thank you so much for the recipe! ^-^

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You guys forgot to tell us non bakers where to put the eggs. Thankfully I figured it out and the cake is delicious. I decided to go with the 3cups of sugar in the frosting as I'm not really big on over sweetened frosting. All in all I'm so proud of myself and just love Mrs.Paula. I'm happy to report to my 15yr old son who asked " is that cake gonna be any good" lol, yes it was better than good, he thanks Mrs. Paula as well.

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I ddn't think any dessert without chocolate was worth the calories - until now. Great cake - but listen to the reviews about the icing - I skipped Paula's and just made my own - seriously - 6 cups of powdered sugar? And I made a sheet cake as well -cut icing to 2 T butter, 1/2 cream cheese, full amt of tangerine juice and zest - and just enough powdered sugar to get the right consistency - perfect.

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I've made this cake several times for my family and they love it! It has been a hit at every family gathering. The first time I made it, no one really liked it because the icing was too sweet. The next time, I used 3 cups of powdered sugar instead of 6 and it's made a world of difference.

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The cake itself was great! But as a super begginer with a crying infant I found the actual making part a bit trying. I learned to zest the tangerine first. I used about 3 1/2 to get all the juice for both the cake and the frosting. The frosting was awesome you just have to for the cake to cool (a couple hours is best and then apply so it wont get runny. And make sure the cream cheese and butter are at room temp.

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I've made this cake twice now and both times my family loved it! I did have too cook longer then the instructions said but not a big deal. Also the frosting was delicious but it was a bit runny. I just put the beaten eggs in with the wet ingredients and it worked fine. This is a very delicious cake and will be saved in my recipe box.

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The instructions do not state when to add the eggs that are listed in the ingredient list. My only suggestion is that you simply stir in the zest for both the batter and frosting since it all just gets caught up on the mixer beaters anyway if you do it the way it says to. This cake is wonderful and I have made it several times, yet the frosting never seems to work out for me. I've always needed to add more butter and/or cream cheese to stabilize it after I've added the juice or it's of an almost-pourable consistency. So this last time I just said, "Forget it!" and bought cream cheese frosting and stirred tangerine zest into it and saved myself the trouble. Also, I agree with others that the cooking time is not long enough and it needs at least another 10-15 minutes.

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This was an awesome cake! I didn't have tangerines and used navel oranges. It was moist and delicious! I made it gluten free and it was wonderful! You kept wanting to go back and cut one more slice! The contrast with sweet and tangy is so good. Great job Miss Paula! I will put this with my favorite cake recipes.

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Searched for a homemade vanilla type recipe for years. Tangerine was perfect replacement- used clementines (could not find tangerines. This cake was moist and delicious from cake to frosting. will save recipe and make again and again. Thank you Paula Deen!