Clementine and Spiced Rum Bundt Cake and a visit by the Fairy Hobmother

For me, fall and winter are synonymous with baking, pumpkins, apples and citrus fruits.  Most of us enjoy a good pumpkin bread or pumpkin pie this time of year.  We love a freshly baked apple pie, still warm and served with a big scoop of vanilla ice cream for dessert….but, how about those citrus fruits??  What’s a girl woman to do with them in baked goods?

I admit that I was never a big fan of citrus in baking or cooking, other than lemon and Meyer Lemons in particular.  We adore those lemons and can’t get enough of them this time of year (well, maybe last year we did …). 😉

I also never understood the attraction of eating orange marmalade until I made homemade orange marmalade.  The stuff you buy in a jar is so bitter and unappealing in taste, however, this homemade version is so unbelievably good, it will make you cry .  Mr. Bunkycooks ate every bit of the leftovers that weren’t used in creating the Orange Tian.

I think the Orange Tian was my turning point in using citrus in baking and desserts.  I really enjoyed the flavors.  Now, could I find a way to use some of the other citrus fruits in baking that we also enjoy eating by themselves?  I think I have done that with this cake!

I love the delicate citrus flavor with a hint of spiced rum in this cake

I came home with a bag of clementines (as well as some other goodies) from an event I attended last week in Atlanta, the Produce Marketing Association’s Fresh Summit, at the Georgia World Congress Center.  I have never seen so much produce in one place.  It was very impressive.  There were International vendors as well as local and organic producers, so there was a great mix of people to meet and talk to about where our fresh fruits and vegetables come from.  My bag of clementines was courtesy of Duda Fresh Foods.  They are the folks that supplied me with all of those Meyer Lemons last year.  I was also excited to see my friend Julie of The Little Kitchen, who was doing a cooking demonstration for Duda Fresh Foods at their booth.

Clementines are one of our favorite citrus fruits to have as a snack.  First named in 1902, the “clementine” is a variety of mandarin orange.  They are much like a tangerine, but are seedless, so sometimes they are called simply, seedless tangerines.  Clementines are mostly available mid-November through January, so they are great to have around for the holidays for any ravenous snackers guests that you have in your home during that time.  They are quite sweet and very juicy, so I decided they would make a very nice substitute for the traditional orange flavor in baking.

As you may know, there are only two of us at the Bunkycooks house, so we do not need all the sweets and baked goods lying around en masse.  This 6-cup bundt cake is perfect for just the two of us when we want a cake and then I still have some leftover to share with friends and neighbors.  Well, maybe…

We didn't save too many slices for friends and neighbors...

This subtly citrus and spiced rum flavored pound cake was delightful.  It is best baked on the lower side of the cooking time and it will stay moist for several days.  Topped with a clementine and spiced rum glaze, this cake is so good, it probably won’t last longer than a day or two!

On another note – As I mentioned at the beginning, baking is something that I really enjoy doing in the colder months.  I have an older Kitchen Aid mixer that has not been behaving very well lately and I actually move it between Atlanta and our house in the North Carolina mountains, rather than purchase another.  So, how surprised was I one day when I received an email from the Fairy Hobmother from Appliances Online saying that my wish for a Kitchen Aid mixer had been granted!  I had left a comment on Monet’s blog, Anecdotes and Apple Cores, about needing a new mixer after she too had been paid a visit by the Fairy Hobmother.

The Fairy Hobmother told me that if you leave a comment on this post and tell them what appliance you might like to have before Christmas, you could possibly have your wish granted.  Please also tell me your favorite baking recipe using some type of citrus fruit.  I look forward to hearing your responses and good luck!  I hope the Fairy Hobmother pays you a visit very soon. :)

What a beautiful cake to serve this time of year!

Clementine and Spiced Rum Bundt Cake

Yield: 1 6-cup bundt cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This perfectly sized 6-cup bundt cake is great for smaller families of parties. The subtle citrus and rum flavors make it perfect for fall and winter gatherings.


For cake:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, organic if possible, at room temperature
1 teaspoons finely grated clementine peel
1/2 teaspoon vanilla
2 teaspoons spiced rum (I used Captain Morgan)
1 1/2 cups unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup whole milk

For glaze:
1 cup confectioners' sugar, sifted
3 teaspoons fresh clementine juice, maybe more until desired cocnsistency
3 teaspoons spiced rum (I used Captain Morgan), maybe more until desired consistency


For cake:
1. In a mixing bowl, cream butter and sugar until fluffy; beat in the eggs, clementine peel, vanilla and rum. Combine flour and baking powder; add to creamed mixture alternately with milk.

2. Pour into a greased and floured 6-cup bundt pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. (* Be sure to check the cake at 40 minutes. The cake does not need to be brown to be done.) Cool for 10 minutes before removing from pan to a wire rack to cool.

For glaze:
1. Combine the confectioners' sugar, juice and rum until smooth. (* I had to add a bit more liquid to get the desired consistency.) Drizzle over the cake.

Inspired by a recipe at

26 Responses to “Clementine and Spiced Rum Bundt Cake and a visit by the Fairy Hobmother”

  1. 1

    tami — October 26, 2011 @ 5:38 pm

    It was nice to see you at the Fresh Summit – I, too, enjoyed it a lot and got a lot of info & inspiration from that day. This cake looks incredible – I’m a simple cake kind of girl. Thanks for sharing with us :)

    • Gwen replied: — October 26th, 2011 @ 9:05 pm

      Hi Tami,

      It was great to see you as well and several other Atlanta bloggers. We do need to get together at some point soon. I see a girl’s night in our future! 😉


  2. 2

    Kate — October 26, 2011 @ 6:27 pm

    I absolutely LOVE making lemon bars :) Also, I am a college student who loves to cook and would die for a KitchenAid mixer but I could never afford it.

  3. 3

    JulieD — October 26, 2011 @ 6:35 pm

    This cake looks incredible. It was so great to see you! If the fairy hobmother visited me, I would want her to drop off a panini maker. :)

  4. 4

    Susan in the Boonies — October 26, 2011 @ 6:37 pm

    You made my taste buds break out in a sweat! Beautiful pictures, Gwen!

  5. 5

    Rita D. — October 26, 2011 @ 7:38 pm

    Oh, Wow I just photographed an orange cake with Orange-brown sugar cream cheese frosting. I was planning to blog it tomorrow…

    I only recently discovered your blog and it still took me awhile to realize you were in GA as well.

    As far as new appliances I’ve been dreaming over the raspberry colored kitchen aid for so long. Hopefully one day it will be mine.

  6. 6

    Rachel @ Bakerita — October 26, 2011 @ 7:44 pm

    Love this! Looks so amazing.
    How cool about the mixer! Being an absurdly poor college students, I would kill for a KitchenAid mixer to have at school (not really, I don’t kill people).

    My oh my, that would make me so happy.
    However, I will be making this cake soon regardless of a mixer! It look too good to pass up.

  7. 7

    Rachel @ Bakerita — October 26, 2011 @ 7:45 pm

    Ohh…and my favorite citrus-y dessert?
    Definitely lemon bars!
    Mmm, tart and perfect.

  8. 8

    Nelly Rodriguez — October 26, 2011 @ 8:24 pm

    Gorgeous cake and I love to make a dreamsicle beverage we make in Dominican Republic called “Morir Sonando”, which literally means “to die dreaming”; it’s orange juice and evaporated milk, with tons of ice. SO good! If the Fairy ever stopped by, I’d ask for my own Kitchen Aid mixer. I’ve baked for a few years now and always have great friends that lend me a mixer; but I really really wish I could have my own!

  9. 9

    redkathy — October 26, 2011 @ 8:59 pm

    Hi Gwen, seems you have been a busy baker and a good girl too. The fairy has been very kind to you :) I just wish I lived closer, you would never have to worry about an abundance of sweets around the house!!

    I have bookmarked your heavenly cake. I’m not rum fan, learned that lesson long ago, won’t find a drop of rum anywhere near my house! Will have to find a sub for that :)

  10. 10

    Denise@There's a Newf in My Soup! — October 26, 2011 @ 9:00 pm

    I may need to make this as a second dessert for the Pirate Party – citrus to keep the scurvy away, and rum for…well, for many reasons 😉

  11. 11

    Tina@flourtrader — October 26, 2011 @ 9:07 pm

    This looks amazing and I love the flavor combo. Bundt cakes are great for entertaining as well as gifts-they make for a nice presentation. Your cake really is a showstopper-yum!

  12. 12

    Jen — October 26, 2011 @ 9:18 pm

    I’m in need of a new blender – mine is having some serious issues lately, doesn’t blend well and sometimes smells like it’s on fire. I so need to toss that thing before I burn my house down with it! I’ve been pipe dreaming about the Cuisinart CBT-1000 PowerEdge 1000-watt blender. Sigh. I keep telling my husband it would look so nice on the counter next to my food processor. So far he’s not buying it. Literally of figuratively! Go figure…

    I do love a good coffee cake with a citrus flavor.

  13. 13

    Brian @ A Thought For Food — October 26, 2011 @ 10:18 pm

    I am in need of a new blender. Like a really high end one. My blender has pretty much been useless for the past 5 years.

    I so rarely bake with citrus, but I do love a good lemon meringue pie.

  14. 14

    The Mom Chef — October 26, 2011 @ 10:33 pm

    I’m such a new fan of bundt cakes, especially with my coffee late in the morning. I’m thrilled that this has a citrus flavor instead of chocolate too (why does everyone feel the need to go in the cocoa direction?). This is gorgeous. thanks so much for sharing.

  15. 15

    Schmidty — October 27, 2011 @ 1:28 am

    My baking skills have reached the point where I do believe I could finally justify that empire red Kitchen Aid mixer I’ve had my eye on for twenty years. I would cherish it dearly.

    In answer to your request for my citrus favorite, I have danced farther and farther into key lime territory with my cheesecakes. I’ve tried them with lemon zest alone, zest with lemon juice, fresh key lime juice, and a mixture of lemon and key lime juice. I do enjoy a cheesecake with that under current of tang to it. So far my favorite is the mixture of key lime and lemon. The zest just seems too overpowering.

  16. 16

    Patricia Meegan — October 27, 2011 @ 8:03 am

    Oh my! With my husband out of work and my personal chef and catering being our sole income, a new heavy duty mixer would be an amazing blessing
    I have to agree that Clementine’s are just awesome in baking-I’ll be trying this one today!

  17. 17

    Monet — October 27, 2011 @ 10:18 am

    Yippee! I’m so glad you received a visit, dear friend. You most certainly deserve a visit from the Fairy Hobmother. Goodness, your posts are always so thoughtful and beautiful. This one is making me want to stay home from work and bake! Thank you for sharing. Much love.

  18. 18

    Cookbook Queen — October 27, 2011 @ 10:36 am

    LOOOOVE the idea of a cake made with clementines (and with RUM?! are you kidding me?! perfection) .

    There is a hot pink kitchenaid with a clear bowl that I’ve been eyeing for quite some time…if I had a visit from the Fairy Hobmother, I hope it would be that!!

  19. 19

    Michelle — October 27, 2011 @ 12:44 pm

    This certainly looks delicious! Congrats on your KitchenAid- you will LOVE it! Since I already have one, I would love a Breville Toaster Oven- that way I can make several cookie batches at the same time during the holiday season!

  20. 20

    Lucy@acookandherbooks — October 27, 2011 @ 8:00 pm

    So great to finally meet you, Ms. Bunkycooks! Our bag of clementines vanished in lunchboxes and afternoon snacks – I’ll have to sneak some to make this beautiful cake! And the Fairy Hobmother is worth checking out – congrats on your new mixer!

  21. 21

    Miriam @ Overtime Cook — October 28, 2011 @ 12:11 am

    This looks delicious! I am always looking for bundt cake recipes- I am going to bookmark this one!

  22. 22

    Suddie — October 29, 2011 @ 5:59 pm

    Just put the cake in the oven in my new 9-inch Bundt cake pan. Is it correct that the batter only fills a small portion of the pan or did I screw something up. Can you tell I’m no baker?

    • Gwen replied: — October 29th, 2011 @ 6:50 pm

      I sent you an email. It needs to be a 6-cup bundt pan, which is smaller. Hopefully, you can save the cake by cooking it less time. It will be flat, but still cake. :(

  23. 23

    Courtney — October 30, 2011 @ 10:04 am

    This looks heavenly. Your pictures are breath taking!

  24. 24

    Kristin — November 1, 2011 @ 1:00 pm

    This looks amazing! I was tastespotting recipes, trying to come up with something to make that epitomized fall, and I think this is it! I just have to pick up some clementines and some rum, and I’m going to give it a whirl! I don’t have a 6-cup Bundt pan, so I’ll either increase the recipe, or try baking it in a loaf pan.

    I’ve been using old hand-held beaters forever – it’s either that or a wooden spoon – my wish is to one day own one of those GORGEOUS sage green Kitchen Aid mixers.

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