Icing 1 medium clementine 2 tablespoons softened butter 1 1/3 cup icing sugar 1 tablespoon orange liqueur Cake 3 medium clementines 1 1/2 cup granulated sugar 3/4 cup softened butter 3 eggs 2 cups all-purpose flour 2 teaspoons baking powder
For Icing: Grate rind and squeeze juice from clementine. In food processor, measure 2 tsp rind and 2 tbsp juice, add butter, icing sugar, liqueur. Process until smooth.
For Cake: Grease an 8-cup bundt pan. Wash and remove stems of clementines, cut into quarters. Process clementines with sugar in food processor until smooth. Add butter, then eggs; processing after each addition until smooth. Add flour, baking powder, process until combined. Spoon into pan. Bake in 350 degrees F. oven 50 minutes or until golden and top springs back when touched. Cool on rack for 10 minutes. Remove cake from pan and cool on rack. Drizzle icing over cake.
Guest Foodie REVIEW: I didn't want to buy orange liquer just for this recipe so I used orange extract instead. Great cake! Moist and lots of orange flavor
Mar 28, 2010
met52h Member since: March 28, 2010 REVIEW: This cake was EXCELLENT and will make again. I used 2 what I considered large clementines. Instead of saying medium a weight would be more helpful. I also did not peel the clementines before processing, just cut them and put them in the food processor.
Jan 13, 2007
karinn Member since: January 13, 2007 REVIEW: Wow! I made this cake and the icing for my husband's birthday, and it was absolutely the best cake made from scratch (and so much better than a box mix)!
I read the other review and also added 2 tsp vanilla to the recipe. I did not have the orange liqueur, so that was omitted from the icing. I love extra citrus flavor so I didn't peel the clementines in the cake batter or the icing. I fixed both in the processor, and that made everything so easy. Just an overall beautiful and delicious cake.
Jan 9, 2007
Carol H. REVIEW: I made this cake in a lovely heart-design bundt pan. It is a moist, creamy cake, like a pound cake but with more texture. The glaze is wonderful. My pan was a 10 cup capacity versus the 8 cup called for in the recipe. I increased the ingredients by 1/4, but it did not rise to fill the pan. The recipe does not say to peel the clementines for the batter (some clementine recipes use them with their skin), but I did. I also added two tsp. of vanilla to the batter, which I think enhanced the flavor. Several of my men friends absolutely loved the rich, orange citrus flavor and one asked for the recipe. This makes an elegant, pretty dessert.