Clementine Cake

Every Christmas we bake a birthday cake as a fun way to remember why we are celebrating Christmas.  When I saw an interesting clementine cake floating around Facebook (thanks Ellen) I knew it would be our 2012 Christmas cake.  Clementine cake is gluten free, contains only 5 ingredients, it's different (rinds are included) and it's super tasty.    Since clementines are so amazingly delicious right now we've been keeping my Grandma's bowl stocked full.

Clementines in my Grandma's Bowl

CLEMENTINE CAKE
Adapted by recipe from Smitten Kitchen

5 clementines
6 eggs
1 cup plus 2 tablespoons sugar or stevia
1 teaspoon baking powder
1 1/3 cup pecan pieces (the other recipe called for walnuts)

Boil the clementines for 2 full hours.  Drain and run under cold water.  Then finely chop rind and all or do a rough chop in your blender. 

Preheat oven to 375.  Beat eggs and add in sugar and baking powder.  After mixed well, add in chopped pecans and chopped clementines.  Pour into a round pan covered with parchment paper.  Bake for about 35 to 40 minutes.  Baking time vary depending on size of pan so watch carefully.

I also added a basic glaze frosting on top because I was worried it would be too bitter for the kids.  For the frosting I used 1 1/3 cup powdered sugar and 3 tablespoons of milk.  Slowly add in milk and use more or less until desired consistency.

DELICIOUS!

Clementine Cake on my Grandma's Platter

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BOXED CAKE MIX

Did you know that boxed cake contains antifreeze (aka proplyene glycol)?  I heard it on 20/20 about a year ago and a quick internet search confirms this report:  Antifreeze is in your cake mix.
While the convenience of a boxed cake mix is great, clearly it's better to take an extra few minutes and make it from scratch.  By the way, antifreeze can also be found in some salad dressings and some low fat ice cream so you might want to check for the ingredient proplyene glycol.


Do you make a cake on Christmas?

Thanks for reading!

Kristin