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1
Heat oven to 350 degrees.
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2
Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour.
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3
Mix flour, baking powder and salt; set aside.
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4
In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
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5
Beat on high speed 5 minutes, scraping bowl occasionally.
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6
Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
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7
Pour into pan. (If using fluted tube cake pan, place pan on cookie sheet.).
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8
Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
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9
Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved.
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10
Remove from heat and stir in rum.
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11
Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times).
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12
Spoon glaze over cake, allowing glaze to soak into holes.
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13
Cool 20 minutes and remove from pan to wire rack.
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14
Cool completely, about 2 hours.
