CLEMENTINE CAKE
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
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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