Tangerine Bundt Cake

Thoroughly grease a 10-inch Bundt or tube pan. Sprinkle pan with bread crumbs and then shake out the excess. Sift together flour, baking powder, and salt. Set aside.

In the large bowl of an electric mixer, beat 8 ounces butter until soft with 1/2 teaspoon tangerine or lime oil. Gradually add sugar and beat until light and fluffy.

Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the food coloring, if desired.

On lowest speed of mixer, alternately add the sifted dry ingredients in three additions and the milk in two additions, scraping the bowl as necessary and beating just to mix after each addition.

Stir in grated citrus zest by hand. Add batter to prepared pan, pouring half on one side of the pan and half on the other. Level the top by briskly rotating the pan back and forth.

Bake in a preheated 350 degrees F oven until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove pan from oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes.

Meanwhile, prepare the glaze: In a bowl, mix together fruit juice, sugar, and oil, just to combine.

Place cake rack over tube pan and invert cake onto it. Place rack over a large sheet of foil. Using a pastry brush, brush glaze all over the warm cake until completely absorbed. Brush on any glaze that has dripped onto the foil.

Let cake cool completely. Using a flat-sided baking sheet or a very large spatula, transfer cake to a round platter or cake plate.

Let cake stand loosely covered with plastic wrap for several hours so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Cut into slices to serve.