Ingredients for Calamondin Cake
- Yellow Cake Mix
- Lemon Gelatin
- 1 tablespoon milk (for glaze)
- 3 large eggs
- Canola Oil
- Kumquat Puree
- Glaze
- Margarine
- Icing Sugar
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How to Make Calamondin Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt cake pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 (3 oz) package orange Jell-O, and 1 cup milk. Mix until just combined.
- In a medium bowl, whisk together 3 large eggs, 1/2 cup vegetable oil, and 1/2 cup calamondin puree (about 4-6 calamondins, depending on size).
- Gently fold the wet ingredients (eggs, oil, and puree) into the dry ingredients (cake mix, Jell-O, and milk). Mix until just combined; do not overmix.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **For the Glaze:** While the cake cools, prepare the glaze. In a small saucepan, combine 1 cup powdered sugar, 2 tablespoons calamondin juice, and 1 tablespoon milk. Cook over low heat, stirring constantly, until smooth and glossy. Pour glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
139g
Fat
13g
Carbs
16g
