Kudos Christine, Stephanie & Lin!!!! You all outdid yourselves with those shots!
When we moved my recipe box went missing & hasn't shown up yet so I am trying to remember the recipe for calamondin cake. You make this in a bundt pan. 1 box of Duncan Hines Lemon Supreme cake mix. 1 pkg. lemon pudding mix - the small one. You take the calamondin fruits & wash them, cut into quarters & pop the seeds out, then put them in the food processor WITH the skins on them & make them into mush. You need 1 cup for the recipe. Put 1/2 cup in the cake mix, along with the pudding mix & make the cake according to the directions on the box. This next is for the frosting: I can't remember the amount of 10x powdered sugar you use to mix with the other 1/2 cup of fruit but you also put in I think it's 2 Tblsp. of softened butter & blend that all up with a mixer. This part is optional ~~~ add 1/4 cup brandy to the frosting mixture.
When the cake is cooled, take the handle of a wooden spoon & poke holes in the top of the cake (if you don't use the brandy then forget the holes) & then pour the frosting (glaze really) over the cake. YUM!!!!!!!!!!!!!!!!!!
