CLEMENTINE CAKE

Clementine Cake image

We enjoy this at the Christmas holiday time when clementines are in season, I found the recipe in FIVE ROSES flour booklet.

Provided by Elly in Canada

Categories Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 12

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Ingredients

3 medium clementines (approx. 12 ounces)
1 1/2 cups white sugar
3/4 cup softened butter
3 eggs
2 cups white flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons clementine zest
2 tablespoons clementine juice (from 1 clementine)
2 tablespoons softened butter
1 1/3 cups icing sugar
1 tablespoon orange liqueur (optional)

Steps:

Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
Add butter, then eggs; process until smooth Add flour,baking powder, process until combined.
Spoon into greased 8-cup bundt pan.
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.
Icing:.
Grate rind and squeeze juice from the clementine.
Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
Mix until icing is smooth.
Drizzle the icing over the cooled cake.

Nutrition Facts : Calories 4454.8, Fat 178.2, SaturatedFat 107.1, Cholesterol 985.1, Sodium 3534, Carbohydrate 683.6, Fiber 10.6, Sugar 480.1, Protein 48.5

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