Clementine Cake
Cake:
3 clementines
1 1/2 C. granulated sugar
3/4 C. softened butter
3 eggs
2 C. all-purpose flour
2 t. baking powder
Icing:
1 clementine
2 T. softened butter
1 1/3 C. confectioners' sugar
1 T. orange liqueur
Grease an 8-cup bundt pan. Peel clementines; cut into quarters. Process with
sugar in food processor until smooth. (Although they're allegedly seedless, we
found a clementine seed floating to the top of our batter, so check for seeds
before processing.) Add butter, then eggs; processing after each addition until
smooth. Add flour and baking powder; process until combined. Spoon into prepared
pan. Bake in 350-degree oven for 50 minutes or until golden. (Our bundt pan was
larger than called for, so our cake baked in 40 minutes.) Cool on rack for 10
minutes. Remove cake from pan.
For icing: Grate and squeeze juice from clementine. In food processor, measure 1
teaspoon rind and 2 tablespoons juice; add butter, confectioners' sugar and
liqueur. Process until smooth. Drizzle over cake.
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