Clementine Cake

"We enjoy this at the Christmas holiday time when clementines are in season, I found the recipe in FIVE ROSES flour booklet."
photo by Karman H. photo by Karman H.
photo by Karman H.
photo by Granny W. photo by Granny W.
photo by Karman H. photo by Karman H.
photo by Vnut-Beyond Redempt photo by Vnut-Beyond Redempt
Ready In:
1hr 10mins
1 cake




  • Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
  • 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.
  • Icing:

  • 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.

Questions & Replies

  1. Can you make the same recipe but replace the clementines with oranges?
  2. Do you boil the clementines before you process and is there a bitter taste to this recipe? Don't like a bitter cake.
  3. Should the skin be removed before processing the clementines
  4. Do we peal the clementines?


  1. It's a keeper! Yum, I tweaked it by boiling the clementines with a cinnamon stick and added nutmeg and almond essence. Also added orange extract to the glaze.
  2. I have been making this for years, gorgeous,
  3. Mine turned out creamy inside, like a pudding cake. I took the seeds out of the fruit before, and made the batter in the blender. I also used a mix of demerara and brown sugar instead of white. There's no bitterness at all and the clementine flavor is amazing, it just bursts in your mouth. Didn't make the glaze but since it came out so custardy inside, the cake didn't need it. Definitely a keeper.
    • Review photo by Granny W.
  4. Made into a bundt Clementine cake and drizzled with Clementine syrup. Has a Clementine marmalade taste a little tart, but not too Sharp. Lovely addition to the festive season.
  5. Turned out great! Super moist & loved the fresh citrus flavor. Baked in bundt pan. Iced with icing & topped with candied clementine slices simmered in sugar water & a drop of vanilla. I used a little syrup in the icing instead of fresh clementine juice. It was awesome! The perfect ending to our Walter Mitty dinner & movie night


  1. Excellent!!! The clementine flavor is just right with this cake and glaze. Other recipes for clementine cake use ground almonds instead of flour and I don't always have ground almonds on hand. This uses flour but the taste and texture are just as good as using almonds. I will be making this again for sure.


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