1poundoranges or tangerines(2 large oranges, 6-8 tangerines)
1teaspoonbaking soda(or other fruit wash)
1cupbutter(softened)
1 ½cupgranulated sugar
3largeeggs
2 ½cupsall purpose flour
¼teaspoonsalt
¼teaspoonbaking soda
½teaspoonbaking powder
1 ½cuppowdered sugar
Instructions
Grease a 10 cup Bundt pan and preheat oven to 350° Fahrenheit.
Scrub the fruit with a brush dipped in baking soda to remove bacteria, wax coating, etc. and rinse thoroughly.
Slice oranges into large chunks, quarter the tangerines, and pulse in food processor until it is mostly smooth, but not completely pureed (you want the bits of peel!). Reserve at least 3 tablespoons juice for icing.
Cream butter and sugar in a bowl, beat in eggs one at a time. Add 1 ½ cups of orange pulp/peel and mix until blended. Add flour, salt, baking soda and baking powder and beat until smooth. Yes, it is supposed to be a thick batter.
Spread batter into prepared pan.
Bake for approximately 55 minutes. Cool pan on wire rack for 10 minutes then invert pan and allow to cool completely.
Combine, reserved juice, zest and enough powdered sugar to make a glaze. You want it thin enough to pour but not like a syrup that will just run off the cake. Drizzle over the cake and allow to set before serving.
Notes
Based on recipe from Sunset MagazineInstead of making the icing, you can zest a few tablespoons of the fruit and sprinkle that on top before serving.