This moist Clementine Cake with glaze topping is a fabulous end to a spring or summer meal. Clementines are a variety of tangerine and are seedless. If you cannot find Clementines, you can use tangerines, oranges or even lemons for this cake recipe.
For the cake:
1/2 pound unsalted butter at room temperature
2 cups sugar
4 extra-large eggs at room temperature
1/3 cup grated clementine tangerine zest
3 cups The Pure Pantry All Purpose Baking Mix
1/2 tsp. gluten free baking powder
1/2 tsp. gluten free baking soda
1 tsp. salt
1/4 cup freshly squeezed clementine tangerine juice
3/4 cup buttermilk, at room temperature
1 tsp. vanilla extract
For the syrup:
1/2 cup sugar
1/2 cup clementine juice
For the glaze:
2 cups confections’ sugar
3 1/2 tbls. freshly squeezed juice
Cake: Cream the butter and sugar until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the clementine zest.
Sift together the pancake and baking mix, baking powder, baking soda, and salt in a bowl. In another bowl, combine clementine juice, buttermilk, and vanilla. Add the baking mix and buttermilk mixtures alternately to the batter, beginning and ending with the baking mix. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes or until a cake tester comes out clean.
Syrup: Combine sugar and clementine juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the clementine syrup over the cakes. Allow the cakes to cool completely.
Glaze: Combine confectioners’ sugar and clementine juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.