Adapted this Lemon Huckleberry Tea Cake,
which I originally adapted from a pound cake recipe in Fine Cooking.
Clementines come into season as cranberries are on their way out. You could certainly substitute other citrus zest for the clementines, or use frozen cranberries (probably no need to thaw first). And I'm eager to try this with rhubarb in place of cranberries in the spring.
An 8x4" pan will yield a tall loaf, like the one pictured here, but if a 9x5 incher is what you've got, that will work just fine.
Enjoy this cake with breakfast, brunch, or, as the name implies, afternoon tea.
Nutritional values are based on one of eight servings.