Clementine Cake
From Razzle Dazzle Recipes
Use small clementines for this recipe. If they are large, use only 2.
Sylvia's Note: This cake has become a real favourite. It’s easy to make and always turns out beautifully.
Cake:
3 clementines
1 1/2 cups granulated sugar
3/4 cup softened butter
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
Icing:
1 clementine
2 tablespoons softened butter
1 1/3 cups confectioners' sugar
1 tablespoon 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.
From Razzle Dazzle Recipes
Use small clementines for this recipe. If they are large, use only 2.
Sylvia's Note: This cake has become a real favourite. It’s easy to make and always turns out beautifully.
Cake:
3 clementines
1 1/2 cups granulated sugar
3/4 cup softened butter
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
Icing:
1 clementine
2 tablespoons softened butter
1 1/3 cups confectioners' sugar
1 tablespoon 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.