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Thread: Clementine Cake

  1. #1
    Join Date
    Sep 2005
    Location
    Oakland County
    Posts
    210

    Clementine Cake

    Just wanted to share this recipe with all of you since clementines are in season.

    Clementine Cake



      • 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


    ICING


      • 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)


    Directions
    1. Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
    2. Add butter, then eggs; process until smooth Add flour, baking powder, process until combined.
    3. Spoon into greased 8-cup bundt pan.

    4. 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. Icing:.
    6. Grate rind and squeeze juice from the clementine.
    7. Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
    8. Mix until icing is smooth.
    9. Drizzle the icing over the cooled cake.

  2. #2
    Join Date
    Jun 2000
    Location
    Lone Star State
    Posts
    20,714
    Sounds interesting. If I can get three or four clementines before my son eats them, I will have to try it. Thanks for posting.
    Last edited by Beth; 01-23-2013 at 08:01 AM.

  3. #3
    Join Date
    Feb 2003
    Location
    Boston, MA
    Posts
    485
    Sounds great! Where's the recipe from?

    Quote Originally Posted by Sue1 View Post
    Just wanted to share this recipe with all of you since clementines are in season.

    Clementine Cake



      • 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


    ICING


      • 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)


    Directions
    1. Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
    2. Add butter, then eggs; process until smooth Add flour, baking powder, process until combined.
    3. Spoon into greased 8-cup bundt pan.

    4. 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. Icing:.
    6. Grate rind and squeeze juice from the clementine.
    7. Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
    8. Mix until icing is smooth.
    9. Drizzle the icing over the cooled cake.

  4. #4
    Join Date
    Jun 2000
    Location
    Alaska
    Posts
    3,145
    This looks interesting, thanks for posting. I haven't made a regular white cake in a long time. There seems to be a higher ratio of sugar than I use in sponge cakes I typically make. Is this cake really sweet?
    Anne

  5. #5
    Join Date
    Jun 2000
    Location
    Sugar Land TX USA
    Posts
    368

    Meyer Lemons?

    I wonder how this would be using a Meyer lemon? I say 'a' Meyer because ours are HUGE and probably weigh in at 12 oz! It's normal to get 3/4 C juice from one lemon. I think I'll give it a try and report back.

  6. #6
    Join Date
    Sep 2005
    Location
    Oakland County
    Posts
    210
    SallyT - I don't remember where I found the recipe. I do recall just trying to find a recipe to use up all the clementines I bought.

    Anne - The cake, in my opinion, is not very sweet despite the amount of sugar. It keeps very well also.

    Sue

  7. #7
    Join Date
    Apr 2003
    Location
    The Great White North
    Posts
    1,530
    I found it at Food.com where the poster said it was from a Five Roses Flour recipe booklet
    Cheers! Andy

  8. #8
    Join Date
    Feb 2003
    Location
    Boston, MA
    Posts
    485
    I have a dumb question - do you use the clementine peel when you process in the first step?

  9. #9
    Join Date
    Sep 2005
    Location
    Oakland County
    Posts
    210
    Not a dumb question at all. I thought the same thing when I first read the recipe. You do. Just wash and quarter them up, toss into your food processor with the other ingredients and bake. It literally takes minutes to throw this cake together.

    I am ready to bake one myself today for Sunday dinner tomorrow!

    Sue

  10. #10
    Join Date
    Feb 2003
    Location
    Boston, MA
    Posts
    485
    Thanks Sue! It's in the oven.

  11. #11
    Join Date
    Feb 2003
    Location
    Boston, MA
    Posts
    485
    This was delicious! I loved it - and it was a big hit w. everyone else. I thought that the frosting was too sweet, but no one else did! I baked it in a 10 cup bundt pan for 45 minutes. Thanks for sharing!

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