Dessertscountryliving
Clementine Cake with Candied Orange Slices
This sweet winter loaf cake is giftably delicious!
👥 8 Servings⏱️ Prep & Cook: 4h 35m⏳ Prep: 15 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Make Candied Clementines: Set a wire rack inside a rimmed baking sheet. Combine sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Add clementine slices, reduce to a simmer, and cook, stirring occasionally, until slices are translucent, 28 to ⏱️ 30 minutes.
clementines, thinly sliced (about 12 to 14 slices total)2
2
Remove slices from syrup with tongs or a slotted spoon and place in a single layer on prepared rack. Let stand at room temperature, at least ⏱️ 4 hours and up to ⏱️ 24 hours.
3
Make cake: Preheat oven to 325°F with rack in the middle position. Line an 81/2- by 41/2-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease parchment and pan. Whisk together flour and 1 teaspoon salt in a bowl.
4
Beat butter with an electric mixer on medium speed until creamy and light, 1 to ⏱️ 2 minutes. With the machine running, gradually beat in granulated sugar and continue to beat until light and fluffy, 2 to ⏱️ 4 minutes, scraping bowl as needed. Beat in eggs, 1 at a time, beating until combined after each addition. Reduce mixer speed to low and beat in flour mixture and sour cream alternately, beginning and ending with flour mixture, just until incorporated. Stir in vanilla, 4 teaspoons of zest, and 1/4 cup of juice.
large eggs, at room temperature3
5
Transfer batter to prepared pan. Bake until a wooden pick inserted in center comes out clean with a few moist crumbs attached, ⏱️ 1 hour ⏱️ 10 minutes to ⏱️ 1 hour ⏱️ 20 minutes. Cool in pan on a wire rack ⏱️ 10 minutes, then use overhangs to transfer to rack; cool completely.
6
Whisk together confectioners’ sugar, remaining pinch of salt, remaining 1 teaspoon zest, and remaining 2 tablespoons juice until a thick glaze forms, adding more juice as needed to reach a thick but pourable consistency. Spoon glaze over cooled cake, and top with candied clementines just before serving.
clementines, thinly sliced (about 12 to 14 slices total)2
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