Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Grease and flour indicated number of 9x5x3″ loaf pan.
2. 3427312 Upgrade to a paid membership 80726 to unlock all instructions 8072
3. 8362343 Upgrade to a paid membership 53294 to unlock all instructions 14792
4. 7247367 Upgrade to a paid membership 78314 to unlock all instructions 92098
5. 9565916 Upgrade to a paid membership 51717 to unlock all instructions 58636
6. 105707 Upgrade to a paid membership 90675 to unlock all instructions 88205
7. 2566745 Upgrade to a paid membership 11689 to unlock all instructions 67220
8. 150164 Upgrade to a paid membership 15760 to unlock all instructions 8849
9. 360556 Upgrade to a paid membership 44665 to unlock all instructions 55365
10. 8646773 Upgrade to a paid membership 42419 to unlock all instructions 29689
11. 9438220 Upgrade to a paid membership 47362 to unlock all instructions 50396
12. 7335900 Upgrade to a paid membership 74774 to unlock all instructions 13772
13. 786971 Upgrade to a paid membership 62688 to unlock all instructions 56111

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 8273140 Upgrade to a paid membership 96058 to unlock all instructions 488

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Heat diced tangerines over medium heat in a sauce pan.
2. Grease and flour indicated number of 9x5x3″ loaf pan.
3. Add sugar #1.
4. Cook for about 5-10 minutes, just enough to break down the fruit a bit.
5. Meanwhile, beat the butter, oil, ricotta, sugar #2 and brown sugar together in a mixer until smooth.
6. Mix in the eggs until completely blended.
7. Divide the cake batter among indicated number of prepared pan(s).
8. Remove tangerines from heat and mash to about the consistency of a chunky chutney.
9. Stir in about half the flour to the mixer as well as the salt, vanilla, cardamom and tangerines.
10. Add the remaining flour. Beat until the batter is smooth and consistent.
11. Bake at 350 for 1 hour to 1 hour and 15 minutes, or until the edges are browned and pulling away from the sides of the pan and a toothpick comes away clean.