Tangerine Buttermilk Pound Cake

In a food processor grind the peel and with the motor running, add the sugar. Blend well. In a large bowl, cream the butter and add the tangerine-sugar mixture a little at a time and beat until light and fluffy. Add the eggs, one at a time, beating after each addition. In another bowl, sift the flour, baking soda, salt and baking powder. Add the mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Beat well after each addition. Divide the batter between 2 buttered and floured loaf pans. Bake at 350 for 50 or 60 minutes. Let cool 10 minutes before turning them out. After completely cooled, slice and serve with tangerine wedges.