<img class="alignright" alt="Clementine Cake" src="/wp-content/uploads/3593-clemcake010fv1rgb.jpg" width="300" height="200" />

<strong>Ingredients</strong>
<ul>
	<li>4 Darling Clementines, rinsed and dried (divided)</li>
	<li>1 1/2 cups granulated sugar</li>
	<li>3/4 cup (1 1/2 sticks) plus 2 tablespoons butter, room temperature (divided)</li>
	<li>3 eggs</li>
	<li>2 cups of flour</li>
	<li>2 teaspoons baking powder</li>
	<li>1 1/3 cups powdered sugar</li>
	<li>1 tablespoon orange liqueur</li>
</ul>

<strong>Directions</strong>

<ol>
	<li>Preheat oven to 350 degrees. Grease an 8-cup Bundt pan.</li>
	<li>Peel 2 of the clementines and leave a third unpeeled (optional). Cut all three into quarters.</li>
	<li>In a food processor, process clementines and granulated Sugar until smooth. Rind should be reduced to small flecks Throughout the mixture. (Watch for an occasional seed.) Add ¾ cup butter, then eggs, processing after each addition Until smooth. Batter will appear curdled.</li>
	<li>Add flour and baking powder, and process until combined. Spoon into prepared pan, smoothing top with a spoon or Spatula.</li>
	<li>Bake in preheated oven about 40 to 45 minutes until golden. Cool on rack 10 minutes. Remove from pan.</li>
	<li>To make icing: Grate rind and squeeze juice from remaining Clementine. In food processor, measure teaspoon rind and 2 tablespoons juice. Add remaining 2 tablespoons butter, the powdered sugar and liqueur. Process until smooth. Drizzle over cake. Makes 12 to 14 servings.</li>
</ol>

