Ingredients:
1/2 cup butter, at room temperature
3/4 cup sugar
2 eggs, at room temperature
1 tablespoon grated tangerines, rind
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts
1 tablespoon all-purpose flour
1/2 cup milk
3 tablespoons freshly squeezed tangerine juice
3 tablespoons sugar
Directions:
Preheat the oven to 350 degrees.
Grease and lightly flour one 8 1/2- by 4 1/2-inch loaf pan or two 5 3/4- by 3 1/2-inch loaf pans.
In a large mixing bowl, cream the butter and 3/4 cup of sugar together until blended.
Add the eggs and beat until fluffy and light.
Add the tangerine rind.
In another bowl, stir the 1 1/4 cups of flour and the baking powder and salt together until blended.
Toss the walnuts with the 1 tablespoon of flour until all the pieces are lightly coated.
Blend the flour mixture into the creamed mixture alternately with the milk.
Fold the walnuts into the batter until blended.
Turn into the prepared pans or pan.
Bake 35 to 45 minutes for small loaves, 55 to 60 minutes for the medium loaf, or until they test done.
Meanwhile, combine the juice and sugar in a small pan to make the glaze.
Heat just until the sugar is dissolved.
Poke the hot loaves with a skewer or toothpick in several places and pour the syrup over them.
Cool in the pan for 10 minutes, then remove and finish cooling on a rack.
This recipe yields one medium or two small loaves.
Servings: Serve
Time preparation: 15 min.
Time total: 75 min.