Make the Cake

  1. Preheat oven to 350°.

  2. Cream together the butter and sugar, then add eggs, vanilla, clementine juice and zest and mix again.

  3. Add dry ingredients and buttermilk and mix just enough to combine.

  4. Coat cake pan with nonstick spray and optional parchment paper. Add cake batter. Bake for 45 minutes or until cooked through.

Candy the Clementines

  1. Poach the sliced clementines in boiling water for 1 minute, then shock them by transferring them to a bowl of ice water.

  2. Combine sugar and water in a saucepan wide enough to lay all clementines flat. Adjust sugar-water amount enough to have enough in the pan to cover the clementines.

  3. Add squeeze of clementine juice to sugar-water mixture and bring to a gentle simmer.

  4. Add clementines in a single layer and simmer for 30 minutes, flipping occasionally. Ensure the sugar does not turn brown or burn, keep the heat low and the simmer gentle.

  5. Once soft and translucent, cool on a wire rack and save clementine syrup for later. If the sugar hardens, add water to loosen again.

Make the Glaze

  1. Combine ingredients for glaze, adjusting clementine juice and sugar to make a loos but thick glaze.

Assemble Everything

  1. Generously brush down the cake with clementine syrup from candying the clementines.

  2. Pour glaze over top the cake.

  3. Arrange candied clementines to top of cake and serve.