<http://schema.org/recipeInstructions>
" Preheat oven to 325 degrees F. Spray 12-cup nonstick fluted baking pan (such as Bundt) with nonstick cooking spray with flour From tangerines, grate 2 tablespoons plus 1 teaspoon peel and squeeze 2/3 cup juice. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, stir lemon peel, 2 tablespoons tangerine peel, and 1/3 cup tangerine juice with vanilla. In another bowl, stir lemon juice and remaining tangerine peel and juice; reserve for glaze. On sheet of waxed paper, combine flour, salt, and baking soda. In large bowl, with mixer on low speed, beat butter and cream cheese with 1 3/4 cups sugar until blended, scraping bowl frequently with rubber spatula. Increase speed to medium-high and beat until light and creamy, about 2 minutes, occasionally scraping bowl. With mixer on low speed, beat in eggs, 1 at a time, beating well after each addition. Alternately add flour mixture and juice, beginning and ending with flour; beat just until blended, frequently scraping bowl. Pour batter into prepared pan and smooth top with spatula. Bake 55 to 60 minutes or until toothpick inserted in center of cake comes out clean. Prepare glaze: Stir remaining 1/4 cup sugar into bowl with reserved peel and juice until sugar dissolves. Cool cake in pan 10 minutes. Gently loosen cake from side of pan; invert onto wire rack set over waxed paper. With skewer, poke 20 holes around top of hot cake; brush with glaze."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a23872/glazed-tangerine-cake/>