The cooking process is relatively easy, a lot of hurry up and wait. Mine did not turn out nearly as beautiful as the blogger’s did, but it was hard to make the pretty long slices with tangerines. Hopefully with the oranges I will have better luck. But some of the rinds charmingly curled, which will make lovely toppings for desserts.
After making the candy I decided to make a citrus yellow cake. I found the recipe in Better Homes and Gardens Cook Book. I used fresh orange and lemon rinds along with fresh lemon juice. Here is the instruction:
- Combine 2/3 cup shortening, 1 tablespoon grated orange peel, and 1 1/2 teaspoons grated lemon peel: mix well. Gradually add 1 1/2 cups sugar: cream till light and fluffy. Add 3 eggs, one at a time, beating well after each.
- Sift together 2 1/2 cups sifted cake flour, 2 1/2 teaspoons baking powder, and 3/4 teaspoon salt. Add to creamed mixture alternately with 2 tablespoons lemon juice and 3/4 cup milk, beating smooth after each addition. Bake in 2 greased and lightly floured 9x1 1/2 inch round pans in oven for 25-30 minutes. Cool 10 minutes; remove from pans. Cool.
The end result was a beautiful yellow cake with pretty white frosting. I topped off the cake with my candied orange rinds.