Ingredients
-
3
-
1 1/2
-
3/4
-
3
-
2
-
2
-
1/2
-
-
2
-
2
-
2
-
1 1/3
-
1
-
-
Directions
Clementine Cake, We enjoy this at the Christmas holiday time when clementines are in season, I found the recipe in FIVE ROSES flour booklet , Mine turned out creamy inside, like a pudding cake I took the seeds out of the fruit before, and made the batter in the blender I also used a mix of demerara and brown sugar instead of white There’s no bitterness at all and the clementine flavor is amazing, it just bursts in your mouth Didn’t make the glaze but since it came out so custardy inside, the cake didn’t need it Definitely a keeper , Can you make the same recipe but replace the clementines with oranges?
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Steps
|
1
Done
|
Wash and Remove Stems from Clementines, Cut Into Quarters, Process Clementines With Sugar in Food Processor Until Smooth. |
|
2
Done
|
Add Butter, Then Eggs; Process Until Smooth Add Flour,Baking Powder, Process Until Combined. |
|
3
Done
|
Spoon Into Greased 8-Cup Bundt Pan. |
|
4
Done
|
Bake at 350 Degrees Approximately 50 Minutes, Until Golden (depends on Your Oven). Cool on Rack 10 Minutes, Then Remove Cake from Pan and Leave on the Rack Until Cold. |
|
5
Done
|
Icing: |
|
6
Done
|
Grate Rind and Squeeze Juice from the Clementine. |
|
7
Done
|
Measure 2 Tsp Rind and 2 Tblsp Juice Into a Bowl, Add Butter, Icing Sugar and Liqueur. |
|
8
Done
|
Mix Until Icing Is Smooth. |
|
9
Done
|
Drizzle the Icing Over the Cooled Cake. |
