Very good. I'm going to play with the clementine (decrease) to date (increase) ratio and try a cream cheese frosting, too.
Comments and Reviews 1-5 of 5
IHPMom Posted: 01/12/11
MichelleBiggs Posted: 02/27/11
Because my daughter is allergic to walnuts, I substituted almonds and used a bit of almond extract to compensate for the more subtle flavor of almond. The recipe held up, and was very tasty. It is also a healthy treat for the kids.
Judi620 Posted: 01/25/11
I really liked this cake a lot. It was moist and tasty. Loved the slightly bitter sweet taste of the clemintine rinds. I am going to play with some options when I make it again. Maybe toast the walnuts and use lemon juice for the frosting.
jaimedl Posted: 01/29/11
I liked the recipe just the way it was; it reminded me of a light and fluffy fruitcake that has only good fruit in it! Next time, I will do a better job grinding the clementines, though, to avoid big chunks of rind. I can't wait to have another slice, after the flavors have mellowed and blended on my counter overnight.
bethblue Posted: 12/28/11
Fabulous cake! Not too sweet, but wonderfully flavorful and moist. More dense than the typical American cake, this reminds me of a cake I've had in France. My 17 year-old daughter asked me to make this for her birthday cake, and during the holidays, when clementines are plentiful, I make it and bring to parties. It's always eaten up and I've been asked for the recipe many times. It looks gorgeous, too. Thanks so much for sharing this recipe.