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. 2419035 Upgrade to a paid membership 48029 to unlock all instructions 54784
3. 5819841 Upgrade to a paid membership 62370 to unlock all instructions 84929
4. 2655893 Upgrade to a paid membership 31484 to unlock all instructions 4139
5. 5317252 Upgrade to a paid membership 9856 to unlock all instructions 6765
6. 9554153 Upgrade to a paid membership 98296 to unlock all instructions 52246
7. 4054131 Upgrade to a paid membership 38999 to unlock all instructions 92414
8. 8181824 Upgrade to a paid membership 40650 to unlock all instructions 80971
9. 5116106 Upgrade to a paid membership 60830 to unlock all instructions 78149
10. 5388496 Upgrade to a paid membership 56141 to unlock all instructions 17063
11. 1810095 Upgrade to a paid membership 61815 to unlock all instructions 57897
12. 8154596 Upgrade to a paid membership 61694 to unlock all instructions 95568
13. 9671593 Upgrade to a paid membership 60583 to unlock all instructions 10167

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. 8901737 Upgrade to a paid membership 43233 to unlock all instructions 94016

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.