I love using local ingredients in my baking. ClemenGolds are super sweet and made the perfect ingredient for my ClemenGold And Cranberry Cake. These are a locally grown fruit in South Africa.
ClemenGold And Cranberry Cake
ClemenGolds are most likened to clementines and mandarins. They are a delicious and refreshing soft citrus fruit with a deep sunset orange, smooth rind. The fruit is soft and juicy, fresh and fragrant. ClemenGolds are seedless and easy peeling and have an incredible honey-sweet taste. The season is short and I made the most of my ClemenGolds by preserving some of the juice in my freezer, and by using it in my cooking and baking. ClemenGolds ripen naturally in the orchard before they are picked and packed by hand. This is a labour intensive practice. And it was by hand that a bag full of this goodness was delivered to my door. I adapted a recipe from my friend’s mother to make this delightful ClemenGold And Cranberry Cake. But there is one thing you have to do – if you are going to bake this cake you will need a square tin – it will not work otherwise. And please trust me on this, as the first one I baked had to be cut up and turned in to ‘rusks’.
Clemengold and Cranberry Cake
- 1 medium ClemenGold (you can use a mandarin)
- 150 g dried cranberries
- 500 mls flour
- 5 mls bicarbonate of soda
- 5 mls fine salt
- 250 mls fructose
- 120 g butter
- 250 mls milk
- 2 eggs
- 75 mls chopped pecan nuts
for the cinnamon sugar
- 5 mls cinnamon
- 15 mls fructose
- preheat the oven to 180° Celsius
- squeeze the juice from the clemengold and set aside
- mince the skin in a food processor together with the cranberries
- sift the flour, bicarbonate of soda, and salt together
- add the fructose and mix well
- add the butter and 175mls of the milk and beat for 2 minutes
- add the eggs one at a time
- add the remaining milk
- mix well and then add the minced clemengolds and cranberries and the nuts
- place in a square baking tin and bake for 40 minutes
- remove from the oven and pour the clemengold juice over the cake
- mix together the cinnamon and fructose and sprinkle over the cake
Click on the links for conversions and notes.
19 thoughts on “ClemenGold And Cranberry Cake”
What an awesome recipe Tandy – lovely!
Have a happy weekend.
thank you Mandy, and you too!
Feels very autmnal with all those lovely flavours going on in there!
indeed! I am sure you can use oranges and any other dried fruit with the same success 🙂
This is a beautiful cake…I’m so glad you cleared up the whole ClemenGold thing NOT being a Clementine, for this old southern american, as I was already writing a new song..Ole my darling ole my darling ole my darling Clemingold…This fruit is surely called something other in another country where it is sold!!! But, I was wrong…as usual;
I love the song! You make me smile every day – thank you for that Paul 🙂
Wow, I love the thought of the citrus juice mixed with cinnamon and sugar as a topping, maybe even a splash of contreau for an adults twist! x
now that is an adult twist I can wrap my head around xxx
I love cranberries and this sounds great!! I have also planted some beans as well as carrots, sweet peppers and basil seeds! I just started harvesting mu cauliflower and beetroots! It is very rewarding to grow your own veggies (and herbs)!
I nearly got some cauliflower as well but it will have to wait until I see how the beans do 🙂
This looks like a flavorful cake. I love cranberries!
me too! We very seldom get fresh ones though 🙂
Thanks for the extended info on clemengolds! They sound good (as does this cake, of course–I mean, orange and cranberry cake? Yup.)
thanks so much for the prompt for this post 🙂
I love fruit in cake, and yes i was not sure what a clemengold was either! looking good.. c
it made for a very moist cake 🙂