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Clementine Cake

Monday, December 20, 1999

This delicious cake and its frosting both feature clementines, a delicious mandarin fruit, which is distinguished from oranges and tangerines by its small size. They are grown primarily in Spain and Morocco, and their season runs only from November through January -- a happy circumstance if your birthday falls in one of these three months. This cake is quick to make in the food processor, too.

3 clementines
1 1/2 cups granulated sugar
3/4 cup softened butter
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder

1 clementine
2 tablespoons softened butter
1 1/3 cups confectioners' sugar
1 tablespoon orange liqueur

Grease an 8-cup bundt pan. Peel clementines; cut into quarters. Process with sugar in food processor until smooth. (Although they're allegedly seedless, we found a clementine seed floating to the top of our batter, so check for seeds before processing.) Add butter, then eggs; processing after each addition until smooth. Add flour and baking powder; process until combined. Spoon into prepared pan. Bake in 350-degree oven for 50 minutes or until golden. (Our bundt pan was larger than called for, so our cake baked in 40 minutes.) Cool on rack for 10 minutes. Remove cake from pan.

For icing: Grate and squeeze juice from clementine. In food processor, measure 1 teaspoon rind and 2 tablespoons juice; add butter, confectioners' sugar and liqueur. Process until smooth. Drizzle over cake.

Philadelphia Regional Produce Market

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