Begin by making the candied tangerines. Wash and scrub clean them clean and then dry. Slice into ¼ inch thick rounds and remove the seeds.
In a medium size sauce pot combine the water, sugar and vanilla bean and seeds. Cook on medium until the sugar has dissolved. Next, reduce to a low simmer and add in the tangerine slices. Cook for 30-35 minutes, stirring occasionally, until they are translucent. Let cool fully in the syrup.
Once cool they will keep in their liquid, in an airtight container, for up to 1 week.
Preheat oven to 350°F.
Spray a 6-cup loaf pan with cooking spray.
In a stand mixer fitted with a paddle attachment cream the butter and sugar together until smooth. Next add in the eggs, 1 by 1 until fully incorporated. Add in the vanilla and salt. Lastly add in the flour and mix just until combined and you no longer see any flour bits. Do not over mix.
Scoop the batter into the prepared loaf pan and flatten out with a spatula. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cool slightly in the pan before removing and placing on a wire rack overtop a sheet tray to catch any glaze drippings. Take the reserved tangerine cooking liquid and spoon about half of it over the warm cake. Making sure it absorbs before adding more.
Once cool, slice and serve with the candied tangerine slices and a drizzle of the syrup.
Recipe Courtesy of Megan Mitchell