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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. Grate rind and squeeze juice from the clementine.
Preparation Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
This syrup-soaked clementine cake is an easy, one-bowl recipe that is just the perfect way to use clementines when they’re in season. It’s the kind of cake that is fantastic to have on your counter during the festive season to serve with a cup of coffee to guests. The clementine syrup soaks into the cake making this cake completely irresistible.
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.
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