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Darling Clementines® Cake

Prep Time
20 Minutes
Total Time
About 1 hour


  • 4 Darling 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


  1. Preheat oven to 350 degrees. Grease an 8-cup bundt pan.
  2. Peel 2 of the Darling Clementines and leave a third unpeeled (optional). Cut all three into quarters.
  3. 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.
  4. Add flour and baking powder, and process until combined. Spoon into prepared pan, smoothing top with a spoon or spatula.
  5. Bake in preheated oven about 40 to 45 minutes until golden. Cool on rack 10 minutes. Remove from pan.
  6. To make icing: grate rind and squeeze juice from remaining Darling Clementines. 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.