1 pkg. yellow or lemon supreme cake mix
1 pkg. lemon Jello
3/4 c. oil
3/4 c. calamondin puree
1/3 c. milk
4 lg. eggs
1 tsp. lemon extract

Wash, quarter and pit calamondin to make 3/4 cup - set aside 1/4 cup. Combine cake mix and Jello, add milk and mix well. Add eggs one at a time and mix well after each addition. Combine puree, oil and extract. Add slowly to batter. Bake in greased form pan (angel food) 350 degrees, 45-50 minutes. Cool 5 minutes. Remove and glaze while warm.

GLAZE:

1 c. confectioners' sugar
1 tsp. lemon extract
1/4 c. puree
2 tbsp. butter, melted