I am SO HAPPY with how this turned out!
I really wanted to make a clementine cake this year before they’re gone again, so I picked up a little crate then looked up a couple clementine cake recipes; what I found were flourless cakes involving springform pans, which I don’t own (oops). So I decided to take a different route and adapt an old Betty Crocker applesauce cake recipe to include clementines. It’s so good! The whole process makes your house smell amazing and the taste is incredible too!
Hi, I’m gushing.
Anyway. The prep for this involves cooking the clementines for a couple hours first so leave yourself ample cooking and cooling time.
- 5 clementines
- 1 cups Craisins
- 2 1/2 cups + 1 Tbsp. AP flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- sprinkle of allspice
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 Tbsp. powdered sugar
- Put the clementines in a pot and pour in enough cold water to cover; bring to a boil then cook at somewhere between a simmer and a boil for two hours; drain and cool, then halve the clementines and run them through a food processor (that’s right, the whole fruit) until you have a smooth puree
- Preheat oven to 350F and grease and flour a Bundt pan
- Toss Craisins with 1 Tbsp. flour and set aside
- In another bowl mix remaining flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; stir well and set aside
- Beat butter and sugar with an electric mixer till light and fluffy, then add in eggs one at a time, mixing after each till well incorporated. Now alternate adding in the flour mixture and the pureed clementines until batter is smooth, then stir in floured Craisins
- Spread batter evenly in Bundt pan (mixture will be a little thick) and bake at 350F until a toothpick comes out clean, about 45-50 minutes; cool on a rack then sprinkle with powdered sugar
I do hope y’all try this. Let me know what you think!