Calamondin Cake
1 package yellow cake mix
1 package lemon jello
1/3 cup milk
4 eggs
3/4 cup salad oil
1/2 cup calamondin puree
Mix cake mix and Jello; add milk and eggs, mixing well. Mix oil and puree. Combine both mixtures and bake in tube pan, greased and floured, 45 minutes in 325 degree oven. Cool on rack 5 minutes, invert and glaze while still hot, piercing at intervals.
Glaze:
4 tablespoons butter
2 cups confectioner's sugar
1/2 cup calamondin puree
Blend well before spreading on cake.
Calamondin Puree:
Grind sliced and pitted calamondins. Could be stored in sterilized 1 cup jars in freezer.