There's just something about a full butter poundcake that really makes me do double backhand flips; Not really, but in my head it does. Add to that delicious poundcake some sort of citrus, be it lemon, lime, or in today's case clementines, then I am in heaven.
I've taken my butter poundcake recipe made some adjustments for the clementines and incorporated an optional (you should really do it if you can) a Grand Marnier soak. This soak is along the lines of rum cake soaks or whisky soaks for Kentucky style butter-cakes. The soak is a "plus-plus" to an already amazing cake and adds moisture, richness, and flavour. I hope you enjoy!
3 clementines peel and all, halved
1/2 cup whole buttermilk
1 1/3 cup unsalted butter
2 1/2 cups sugar
4 eggs, room temp
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vanilla
1/3 cup clementine syrup (reserve the rest cooking or drink making)
3 tablespoons butter
3 tablespoons Grand Marnier or Cointreau orange liqueur optional
Heat the syrup and butter together until the butter has melted. Stir in the liqueur before using.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
- Preheat your oven to 325 degrees and Prepare your favorite bundt pan or poundcake pan with butter/flour or with “Baker’s Joy” baking spray. Do not use cooking spray. Just…. don’t. In a sauce pan bring the halved clementines to boil in three cups of water. Turn down to a light simmer and cook approximately 15-20 minutes until tender. Let set and cool in the pan while you start on the cake.
- Add the flour, baking soda baking powder, and kosher salt into a bowl and set aside. In a stand mixer with paddle attachment, start creaming the butter. Add thesugar and mix until fluffy and smooth. Scrape down the bowl, sides and bottom. Begin mixing in your eggs one at a time until each is thoroughly mixed in and the base is smooth.
- Remove the clementines from the water and place in a food processor bowl with the blade attachment. There should be around 1 cup of the clementine cooking water left. Set the pan and water back on the stove and begin heating to a boil with 1 cup of sugar. Turn down the heat and Simmer around 10 minutes to a nice simple syrup and set aside.
- Run the processor and puree the clementines…peel and pulp and all. You should end up with a little more than one cup. Add the puree to the batter mixture and mix until combined.
- Alternating with the flour mixture and buttermilk begin mixing in the two into the butter mixture until a fluffy firm batter is at hand.
- Spoon in and level out evenly the batter. Making sure to get into all the crooks and crevasse of your bundt pan. Lay a folded soft kitchen towel down on the counter and place the bundt pan on top. Gently tap down on the towel to release any air bubbles, and to not dent your bundt pan. Place on a baking sheet and into the oven it goes. Bake approximately 1 hour or until your cake tester comes out clean.
- While your cake is baking begin making your soaking syrup. After the cake has baked and leaving the cake in the bunt pan, remove from the oven and immediately and thoughtfully begin pouring the soaking syrup on top of the cake. Allow the syrup to soak in before adding more. Add to the center, the sides, around the middle diameter. Let the cake cool completely and soak. I actually like making this cake the day before I need it and keep it cool in the fridge. When ready to serve turn the cake out onto your favorite cake plate or cake stand. Decorate with a dusting of powdered sugar and sliced clementines if you like.