Clementine Spice Cake

  • Pin It
  • print
Recipe Courtesy of


Difficulty: Easy

Ingredients Add to grocery list

For the Cake:
3 cups all purpose flour
1 1/2 teaspoon cinnamon
1 tsp ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, room temperature
1/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup molasses
1 cup fresh squeezed Clementine juice
zest of 2 Clementine

For the Creamy Citrus Cheese Topping:
6 ounces cream cheese, softened
1/4 cup sugar
1 egg
zest of 1 Clementine

For the Garnish:
2 Clementine, peeled and sliced into rounds
Whole cloves, optional

Directions

Preheat oven to 350 degrees F. In a medium sized bowl, sift together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and salt. Set aside.

Using an electric hand mixer or stand mixer, beat together the butter and sugars in a medium-large bowl. Beat for 2-3 minutes, until butter and sugar is creamy and combined. Scrape down the sides with a spatula as needed.

Add the eggs and vanilla, beating for 1 minute. Stir in the molasses, scraping down the sides with a spatula as needed.

Add half of the flour, stirring to combine, followed by half of the Clementine juice. Repeat using remaining amounts. Stir in the zest.

Spray a spring form pan with spray oil to grease. Pour cake batter in pan, set aside.

Using a whisk or electric mixer, beat together the cream cheese, sugar, egg, and Clementine zest. Pour cream cheese mixture over top of cake batter. Spread the cream cheese mixture evenly over the top, leaving a half inch border.

Lay slices of Clementine a top the cake, studding the center of each slice with a whole clove. Bake cake at 350 degrees F for 50-65 minutes, or until cake is set. Cool on a wire rack for 5 minutes. Remove outer ring of spring form pan and cool an additional 25 minutes.

You May Also Like These Recipes:

You May Also Like These Articles:

  • The Deen Bros. Lighter Gooey Chocolate Butter Cake Ice Cream The Deen Bros. Lighter Gooey Chocolate Butter Cake Ice Cream Read More
  • Perfect in Peppermint Perfect in Peppermint Read More
  • A Fourth of July Bursting with Food, Fun and Fireworks A Fourth of July Bursting with Food, Fun and Fireworks Read More

Leave a Comment

Reader Comments:

54321

I have found in the past making birthday cakes, if you turn your cakes out on sheet pan and freeze them for a few hours. When you put the room temperature icing on them the icing will spread better.Also to prepare pans grease and cut wax paper to fit pans and pour cake in.When they bake they will come out of pans easier and have a flat top to put icing on.I can't wait to bake this cake,my Mom use to buy a spice bar cake with raisins in it,and vanilla icing on top at Piggly-Wiggly when I was a little girl.I hope this comes close.

By debby on February 10, 2011

Taga_luto glad you enjoyed the cake. Sorry you had trouble spreading the topping. Next time you might try spraying the spatula with spray cooking oil, such as PAM. I didn’t have any trouble, but greasing a spatula should help.

By Katie @ goodLife {eats} on December 08, 2009

Hi, thank you for the inspiration. I baked a cake similar to this yesterday. I made the cake out of a cake mix. I used a yellow cake mix and added the spices and molasses and of course the clementine juice.

I had a problem w/ the cheese toppings. I probably didn’t have the right consistency coz i couldn’t spread it on top of the batter as per your instructions. Everytime i tried spreading it out, the cake batter goes w/ it. So i opted to half bake the cake then added the cheese toppings. In that way it was easy to spread the toppings. Overall it was really good and moist. I’m posting my version at my blog <a href=“http://bisayajudkaayo.blogspot.com” rel=“nofollow”>bisayajudkaayo.blogspot.com</a>.
Again..thank you for the inspiration. I love your shot of the cake.

By Taga_luto on December 07, 2009

Wow! It’s gorgeous.  Can’t wait to try it!

By Lizz on December 02, 2009

Liza - I really did just roughly spread the cream cheese topping over the top. Then when it bakes the batter from the cake kind of bubbles up underneath. smile

By Katie @ goodLife {eats} on December 02, 2009

How were you able to achieve the beautiful pattern of cake patches and frosting? You couldn’t have just spread the frosting evenly over the top.  Would love to try if you can share the trick!

By Liza on December 01, 2009

Katie, you are always a huge inspiration.  Beautiful spice cake.  Love the cream cheese clementine combo.  Who would have thought?  I love unique flavor twists and combos.  Great job!  I hope you get through the winter months swiftly with a big grin smile

By marla {Family Fresh Cooking} on December 01, 2009

katie, what a lovely article. (ps - don’t ever move away from new mexico if you hate the winter, you softy! wink )

that cake looks FABULOUS. and I’ve never thought of cooking with clementines, what a wonderful idea.

thanks for a great post!

By jane maynard {thisweekfordinner} on November 30, 2009

My Recipe Box |

Paula's Upcoming Schedule