Joy Spencer’s Calamondin Cake


Duncan Hines moist deluxe lemon supreme cake mix
3/4 c oil
1/2 c sugar
4 eggs
1 c Calamondin puree
1/4 c Calamondin puree
1 cup powdered sugar
1 T butter, softened


Combine cake mix, oil, sugar, eggs and 1 cup of Calamondin puree. Save 1/4 c puree for cake glaze. Beat ingredients for 2 min, until smooth. Pour into greased and floured full size Bundt pan. Baker’s Joy works best if you wish to use a cooking spray. Tap pan on counter to settle cake and fill in air gaps. Bake for 1 hour at 325 degrees.
Mix well. Pour over or coat cake while warm. If you have enough Calamondin puree, it’s nice to double the glaze recipe.
Cake is best served warm or at room temperature. It may be made ahead and refrigerated for up to a week and frozen for up to 3 months.
Laurie’s notes: This is the cake that put me over the Calamondin edge. I took one bite and knew I must never make it again. OK, I have since violated that rule. You will too!

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