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Tangerine-Sour Cream Pound Cake

Ingredients
6 eggs
1 cup butter
1 8-ounce carton dairy sour cream
3-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 3/4 cups granulated sugar
1 tablespoon finely shredded tangerine or orange peel (set aside)
1/4 cup tangerine or orange juice
2 teaspoons vanilla
1/4 cup granulated sugar
Tangerine Glaze (see recipe below)
Sifted powered sugar (optional)
Sweetened Tangerine Whipped Cream (see recipe below) or creme fraiche
(optional)
Fresh raspberries (optional)

Directions
1. Separate egg yolks from whites. Allow eggs, butter, and sour cream to
stand at room temperature for 30 minutes. Meanwhile, grease and lightly
flour a 10-inch fluted tube pan. Set aside. In a medium bowl, combine
flour, baking powder, baking soda, salt, and nutmeg. Set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium
to high speed for 30 seconds. Gradually add the 1-3/4 cups granulated
sugar, beating about 10 minutes or until very light and fluffy. Add egg
yolks, one at a time, beating 1 minute after each addition and scraping
bowl frequently. Beat in tangerine juice and vanilla. Add flour mixture
and sour cream alternately to beaten mixture, beating on low to medium
speed after each addition just until combined. Stir in tangerine peel.

3. Thoroughly wash beaters. In another large mixing bowl, beat egg
whites with an electric mixer on medium speed about 1 minute or until
soft peaks form (tips curl). Gradually add the 1/4 cup granulated sugar,
1 tablespoon at a time, beating on high speed about 4 minutes more or
until mixture forms stiff, glossy peaks and sugar dissolves. Immediately
fold half of the whites into batter, then fold in remaining whites
(batter will be very thick). Spoon batter into prepared pan.

4. Bake in a 325 degree F oven for 65 to 75 minutes or until a wooden
toothpick comes out clean. Cool in pan on a wire rack for 15 minutes.
Remove from pan and place on wire rack set over waxed paper. Brush warm
Tangerine Glaze all over warm cake. Cool completely. Sprinkle with
powdered sugar before serving, if you like. Serve with Sweetened
Tangerine Whipped Cream or creme fraiche and berries, if you like. Makes
16 servings.

Tangerine Glaze: In a small saucepan, combine 1/3 cup sugar and 1/3 cup
tangerine or orange juice. Bring to a simmer, stirring till sugar
dissolves. Makes about 1/2 cup.

Sweetened Tangerine Whipped Cream: In a chilled medium bowl beat 1 cup
whipping cream and 1 tablespoon sifted powdered sugar with an electric
mixer on medium speed until soft peaks form. Fold in 1/2 teaspoon finely
shredded tangerine or orange peel. Makes 2 cups.

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