Clementine Bundt Cake; the dinner menu

I baked a cake!

We had a few people over for dinner to celebrate Chinese New Year. I decided it would be fun to do a Chinese-style banquet.

Seemed like a good idea at the time…. I spent the entire day chopping and prepping.

Okay, it was fun but I doubt I’ll do it ever again.

The menu follows the cake recipe.

As to the cake…. Cake would not be considered even remotely acceptable at a Chinese dinner; but tangerines would. So I decided on a tangerine cake.

There was one minor problem – we can’t get tangerines here.

However we can get clementines. Both tangerines and clementines are Mandarin oranges.

I looked for Mandarin orange cake recipes.

I was quickly reminded that in the US, (when I was a child anyway), Mandarin oranges came in a can and were normally added to fruit salads which I refused to eat.

I searched for tangerine cake recipes.

As usual, I found blog posts with lots and lots of photos but no recipe. I realize a picture is worth a thousand words but if I’m baking I really need to know exactly how much sugar to use…..

I digress…..

I found some recipes, figured out the ingredients, made some changes and here is my recipe.

We were all most pleased.

Click here to Pin Clementine Bundt Cake

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Clementine Bundt Cake

Use clementines, tangerines, madarins…. whatever is in season and has the best flavor.

  • Author: Katie Zeller
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Cake

Ingredients

Scale
  • 6 large eggs
  • 1 cup (8oz, 240gr) butter
  • 2 cups (14oz, 420gr) sugar
  • 3 cups (13 1/2oz,405gr) flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 heaping tbs clementine zest (I used 5 clementines)
  • 1/2 cup  plus 2 tbs (5oz, 150ml) clementine juice (from the 5 clementines)
  • 3/4 cup (6oz, 180gr) Greek yogurt
  • 1 tsp vanilla
  • Clementine Glaze:
  • 2 cups (4oz, 120gr) powdered sugar
  • zest of 1 clementine
  • 3 tbs clementine juice

Instructions

  • Butter and flour a 10″ (25cm) tube pan
  • Preheat oven to 350F (175C)
  • Combine flour, baking soda, and salt
  • Cream butter and sugar until light and fluffy, about 5 minutes (seriously, 5 minutes – just do it).
  • Add eggs, one at a time, mixing well after each egg.
  • Add clementine zest and juice, mix.
  • Add dry ingredients alternating with yogurt, half at a time, mixing on low
  • Add vanilla, mix.
  • Pour into prepared pan and smooth the top.
  • Bake, 50 – 60 minutes, or until toothpick inserted into cake comes away clean. Start testing after 50 minutes. Mine was done at 50 minutes.
  • Remove and cool for an hour then remove from pan and allow to cool completely.
  • Glaze:
  • Whisk clementine zest, juice and powdered sugar.
  • Drizzle over cake and allow to dry for at least 30 minutes.
  • Slice and serve.

Notes

I always make this type of cake a day ahead to give the flavors time to meld.

Keywords: clementine cake, bundt cake

Clementine Bundt Cake

The rest of the dinner: According to my book ‘The Thousand Recipe Chinese Cookbook’, for a Chinese feast there should be 1 dish for each guest. That meant I needed 8 different dishes.

It also says there should be a fish, a chicken, a pork, a savory, a sweet, a spicy, a hot, a cold, and so on…..

I did my best.

The recipes from my blog are linked. I may do the new recipes some day and post them. We all really liked the chicken and that will be a great hot-weather dish as it’s done ahead and served cold.

There were 8 of us and I made each dish to serve 4. Very little was left.

That’s only 7 – but I counted the broccoli as the 8th as it was stir-fried separately.

And the cake.

It really was fun doing it all…. And I really won’t be doing it again.

4 thoughts on “Clementine Bundt Cake; the dinner menu”

  1. That cake looks wonderful. And how fun a dinner was that! I’d try something like that, but I don’t know that I could get 8 friends all together at the same time 😉

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