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Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Clementine Almond Bundt Cake

Clementine Almond Bundt Cake

This clementine almond bundt cake is fruity and delicious. It's a perfect way to use up all the leftover clementine flesh if you make the dark chocolate covered clementine peels

Clementine and Almond Bundt Cake from Shiny Happy Bright

Have you mentally started running through a list of all the lovely things you want to make this holiday season? High on my list is a simple, but cute, gingerbread house. I haven't made a gingerbread house in years, and it seems like a fun weekend project. I'm coming up on the one-year anniversary of when I started this blog and I feel like I need to make a cake to celebrate. If I do, I'll share it on the blog. 

Clementine and Almond Bundt Cake from Shiny Happy Bright
Clementine and Almond Bundt Cake from Shiny Happy Bright
Clementine and Almond Bundt Cake from Shiny Happy Bright

If you're trying to cut back on sugar, you don't need to make the glaze for this cake - but I tried to keep the sugar to a minimum in the actual cake, so a sugary glaze wouldn't be overkill. 

Clementine and Almond Bundt Cake from Shiny Happy Bright

We set up a bunch of bird feeders outside our house and the birds found them right away. They're out there cheeping away quite happily right now - I hope they stay with us through the winter. 

Have a beautiful day, friends, and I hope you enjoy this clementine bundt cake!


Clementine Almond Bundt Cake

Makes 12 Servings | Prep Time: 5 minutes | Total Time: 1 hour 30 minutes

Ingredients

Cooking spray

1 cup butter, softened

1 cup sugar

3 eggs

5 to 6 clementines, peeled (seeds removed)

½ cup almond flour

2 cups all purpose flour

¼ teaspoon baking soda

½ teaspoon baking powder 

Glaze Ingredients

2 tablespoons butter

1 tablespoon rum

½ cup powdered sugar
 

Instructions

Preheat the oven to 325 degrees F. 

Generously grease a bundt pan with cooking spray. 

Add the butter and sugar to a mixing bowl and using a hand mixer or stand mixer beat on medium speed for at least 30 seconds or until fully combined. 

Add the eggs and beat on medium speed for one minute. 

In a blender or food processor, pulse the clementines until they are partially broken down. 

Add the clementines to the butter mixture and beat to combine. Then slowly add the flours, baking soda and baking powder and beat till just combined. 

Add the batter to the bundt pan and bake for 55 minutes or until golden brown. 

Let cool for 15 minutes, before inverting. 

To make the glaze, melt butter with rum in a microwave and then add the powdered sugar. Briskly stir till combined and immediately drizzle over cake. 


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