Tangerine Buttermilk Pound Cake - cooking recipe

Ingredients

peel from 3 tangerines
2 c. sugar
2 sticks butter
4 large eggs
2 1/2 c. plain flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk

Preparation

In food processor, grind fine the peel. With motor running, add sugar and blend; mix well.
In a large bowl with electric mixer, cream the butter and sugar mixture (a little at a time) until light and fluffy. Add eggs, one at a time.
In a bowl, add and sift dry ingredients. Add to butter mixture alternately with buttermilk.
Pour into two buttered and floured loaf pans. Bake at 350\u00b0 for 50 to 60 minutes.
Will keep 4 days wrapped.