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

<strong>Ingredients</strong>

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

<strong>Directions</strong>

Preheat oven to 350 degrees. Grease an 8-cup Bundt pan.

Peel 2 of the clementines and leave a third unpeeled (optional). Cut all three into quarters.

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.

Add flour and baking powder, and process until combined. Spoon into prepared pan, smoothing top with a spoon or Spatula.

Bake in preheated oven about 40 to 45 minutes until golden. Cool on rack 10 minutes. Remove from pan.

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.