Ingredients
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 tablespoon tangerine zest
1/2 cup fresh tangerine juice
1 cup Medjool dates, pitted and chopped
1/2 cup toasted pecans, chopped
For the Glaze: 1/4 cup butter, 1/2 cup brown sugar, 2 tablespoons tangerine juice
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan or Bundt pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 3: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the tangerine zest.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the tangerine juice, beginning and ending with the dry ingredients.
Step 6: Gently fold in the chopped dates and toasted pecans using a spatula.
Step 7: Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick comes out clean.
Step 8: While the cake cools slightly, prepare the glaze by combining butter, brown sugar, and juice in a saucepan over medium heat; boil for 1 minute.
Step 9: Pour the warm glaze over the cake and allow it to set before serving.
Notes
Ensure your eggs and butter are at room temperature for the best emulsion. You can substitute walnuts for pecans if preferred.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 35g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: tangerine cake, date cake, pecan cake, brown sugar glaze, citrus dessert, moist cake recipe
