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1
Preheat the oven to 350 degrees.
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2
Butter a 6-cup loaf pan.
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3
Line the bottom with parchment or waxed paper, pressing it in firmly.
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4
Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs.
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5
In a small bowl, combine the tangerine zest, tangerine juice and lemon juice.
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6
Stir and set aside.
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7
Sift together the pre-sifted flour, baking soda and salt.
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8
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy.
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9
Add the sugar and mix well.
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10
Add eggs 1 at a time and mix well.
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11
With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed.
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12
Add the fruit juice and zest and mix.
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13
Pour into the prepared pan and set on a sheet pan.
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14
Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.
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15
When the cake is done, let cool in the pan 15 minutes (it will still be warm).
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16
Run a knife around the sides of the pan.
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17
Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack.
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18
Peel off the waxed paper.
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19
Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in.
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20
Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan.
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21
Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week).
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22
Serve at room temperature, in thin slices.
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23
Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved.
