Reviewed: Jun. 27, 2009

Did not use tangerine juice per say, but was delicious. Make sure to poke holes in top of cake for icing to run into.

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Reviewed: Jan. 14, 2009

I followed this recipe almost to the letter and it turned out great! (The only difference in mine was I used tangelo juice instead of orange or tangerine juice.) Instead of a cake I did cupcakes to put in Christmas goodie baskets and everyone asked for the recipe.

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Lara's Mommy

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Reviewed: Feb. 25, 2008

These were GREAT! My family wouldn't stop eating them! I used fresh squeezed tangelo juice for this recipe. I think it gave it great flavor. The batter made 4 mini bundt cake pans sprayed with pam plus 10 mini muffins. I did take the mini muffins out sooner than the other cakes. I also used the tangelo juice with "powdered" sugar and not granulated sugar as a glaze. I brushed this on after they cooled and popped the cakes out of their pans. Next time I will grease and flour the mini bundt pans to get a better release. The small amount of overflow batter on the edges of the panx made them a bit tougher to get out (it took some time, but I did). Will definately make these again since they were light, moist and very tasty!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 1, 2008

Very refreshing. I had to use satsuma juice, though. The glaze was just right to top it off.

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Lilacorn

Cooking Level: Expert

Living In: Oakdale, Louisiana, USA

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Reviewed: Jan. 27, 2007

Excellent as cupcakes. A great way to use up the tangerines we recently bought on our way home from Florida. I baked them at 350 for 13 minutes and they came out perfect. I'll definately make this again.

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S. Miller

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Reviewed: Jan. 3, 2006

Delicious! I made this for a Christmas Eve party, and people came up to me and told me how good it was. The cake is nice and moist.

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PSYCHGIRL26

Cooking Level: Expert

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Reviewed: Nov. 6, 2004

They made light and lovely cupcakes! But, if you do cupcakes, I would use a different frosting and not this glaze. Just make your own by folding the glaze into whipped cream. Tint it slightly for a light color and sprinkle on grated orange peel. Everyone loved these cupcakes the best out of the three types I served on a platter.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Oct. 9, 2003

These muffins are wonderful - light and fruity - i added 2 cups of powdered sugar and 6oz of cream cheese to the glaze and whipped it for two minutes, made a great frosting!

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NOFFDOGS

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Reviewed: Feb. 28, 2003

MOIST AND DELICIOUS, A FRUITY EXTRAVAGANZA!

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CUCHEEZ

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Reviewed: Jan. 14, 2003

I made this cake with fresh tangerine juice that I squeezed and instead of lemon extract I used Grand Marnier. This cake is the best, very moist. I did have to bake a little longer than 40 minutes. I will definately bake this again.

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paula

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Reviewed: Jun. 12, 2002

This cake was a wonderful addition to my dessert files. I served it to a group of our friends and, while I thought it was a bit dry at times, they just loved it. I'll definitely make it again.

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wildlavender

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2002

My husband and I just LOVE these as cupcakes. I did have to cook them longer than stated. I cook them at 350 F for about 18-21 minutes. The white sugar was fine. It's a "drizzle", not a frosting. I also used tangelo juice.

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DEBBIE POWELL

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Reviewed: Apr. 6, 2001

I used tangelo juice and substituted Grand Marnier for the lemon extract. I also added 2 teaspoons of Grand Marnier to the glaze. Brush the glaze on in stages allowing the cake to absorb it slowly. Recipe makes 6 mini-bundt cakes plus 8 muffins. Freezes well.

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