We are barely moved in. We are not even unpacking until after our new place is renovated. We have been eating fast food and convenience food from the grocery store off paper plates with plastic utensils. The kitchen was too gross to even consider cooking in there. With a delay on the remodel until the end of August, something had to be done. I called in a cleaning crew and they did a little magic, especially in the kitchen. I cooked a real dinner for the first time last night.
I was glad I had the place cleaned, because today a call came in via Facebook to rally people to bake for our local firefighters. We have another forest fire, the Lowell Fire, burning just up the highway in Gold Run, CA. There are 1,100 firefighters working this fire. Four of them suffered burn injuries today and were airlifted to the burn center. 1800 homes are threatened.
A FB friend lives across the road from the staging area. She offered food, but was told what they really wanted were home-baked treats for the firefighters. She put out the call. I had to dig through a few boxes marked "kitchen" to come up with a mixer, whisk, etc. I made a dash to the store for ingredients and converted my Orange Sunshine loaf recipe into a Tangerine Butter sheet cake. I made three of them.
When the cakes were ready, Michael drove me and Tucker up to Colfax to drop them off. This is the smoke plume on the way up.
This was it on the way back down.
I hold in the highest regard the people who work these fires, saving lives and property. I wish I could do more. I will be up there again tomorrow with brownies and a prayer for those in harm's way.
Tangerine Butter Cake
- 10 oz unsalted butter
- 1½ cup granulated sugar
- 5 large eggs
- 2 cups cake flour
- 2 teaspoons baking powder
- ¼ cup freshly squeezed tangerine juice
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- Zest of three tangerines
- For the glaze:
- 2 cups confectioners sugar
- 2-3 drops orange extract
- Tangerine juice
- For the cake:
- Pre-heat the oven to 325°F. Spray a 9x11 shallow cake pan generously with cooking spray and set aside.
- Cream together the butter and sugar at medium speed in a stand mixture until fluffy and light yellow.
- Add the eggs, one at a time, beating the mixture well between each addition. Do not add all the eggs at once or the mixture will separate.
- Whisk the flour and baking powder together and slowly add it into the batter Add the grated tangerine zest, juice, orange and vanilla extracts.
- Stir until everything is fully combined. Scrape down the sides of the mixing bowl with a rubber spatula.
- Pour batter into a greased cake pan and spread evenly.
- Bake at 325 until a wooden skewer inserted into the center comes out clean, about 25 minutes.
- Cool on a wire rack.
- For the glaze:
- Put the confectioner's sugar in a medium bowl. Add the orange extract. Slowly whack in tangerine juice until the glaze is the consistency you like. Pour the glaze over the slightly warm cake. When completely cooled dust with powdered sugar.