Name: Clementine Pound Cake with Chocolate Honey Glaze
Yield: Serves 8 to 10
Cuisine: United States
Ingredients: 1¼ cups granulated sugar; ½ teaspoon fine sea salt; ¼ teaspoon baking soda; 2 tablespoons honey; 1½ cups cake flour (not self-rising); ½ teaspoon baking powder, preferably aluminum-free; 2 ounces semisweet chocolate, finely chopped, or ⅓ cup semisweet chocolate chips; 1 teaspoon pure vanilla extract; 3 large eggs, at room temperature; ½ cup heavy cream; 5 ounces cream cheese, at room temperature; 2 ounces bittersweet chocolate, finely chopped, or ⅓ cup bittersweet chocolate chips; 12 tablespoons (1½ sticks) unsalted butter, at room temperature; 1 tablespoon grated clementine zest

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

I love to bake with all types of citrus fruits in the winter, when apple season is over and berry season has yet to begin, and one of my favorites to bake with is the clementine. This cake is scented with clementine zest and the glaze is made with two different chocolates. The combination of orange and chocolate is a classic one, and there’s a reason for that: the clementine’s sweet tartness and the rich flavor of chocolate make a lovely pairing. Serve this as a satisfying after-dinner trea