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Clementine Cake

1 medium clementine
2 tbsp softened butter
1 1/3 cups icing sugar
1 tbsp orange liqueur

3 medium clementines
1 1/2 cups granulated sugar
3/4 cup softened butter
3 eggs
2 cups all-purpose flour
2 tsp baking powder

Grate rind and squeeze juice from clementine. In food processor,
measure 2 tsp rind and 2 tbsp juice, add butter, icing sugar,
liqueur. Process until smooth.

Grease an 8-cup bundt pan. Wash and remove stems of clementines,
cut into quarters. Process clementines with sugar in food processor
until smooth. Add butter, then eggs; processing after each addition
until smooth. Add flour, baking powder, process until combined.
Spoon into pan. Bake in 350 F. oven 50 minutes or until golden and
top springs back when touched. Cool on rack for 10 minutes. Remove
cake from pan and cool on rack. Drizzle icing over cake.

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