<p><strong>Ingredients<img width="300" src="images/stories/lgs/recipes/3593-clemcake010fv1rgb.jpg" alt="Clementine Cake" height="200" style="float: right;" class="image-border" /></strong></p>
<p>4 Clementines, rinsed and dried (divided)<br />1 1/2 cups granulated sugar<br />3/4 cup (1 1/2 sticks) plus 2 tablespoons butter, room temperature (divided)<br />3 eggs<br />2 cups of flour<br />2 teaspoons baking powder<br />1 1/3 cups powdered sugar<br />1 tablespoon orange liqueur</p>
<p><strong>Directions</strong></p>
<p>Preheat oven to 350 degrees. Grease an 8-cup bundt pan.</p>
<p>Peel 2 of the clementines and leave a third unpeeled (optional). Cut all three into quarters.</p>
<p>In a food processor, process lementines 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.</p>
<p>Add flour and baking powder, and process until combined. Spoon into prepared pan, smoothing top with a spoon or Spatula.</p>
<p>Bake in preheated oven about 40 to 45 minutes until golden. Cool on rack 10 minutes. Remove from pan.</p>
<p>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.</p>