from P.J. Gartin a Clemson Extension Master Gardener, Charleston, SC
12 large calamondins
1 cup chopped walnuts, lightly toasted
1½ cups sugar
½ cup milk
3 tablespoons vegetable or canola oil
1 teaspoon salt
2½ cups all-purpose flour
3½ teaspoons baking powder
¼ cup raisins
⅓ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
Wash calamondins and slice in half crosswise. Remove seeds. Place calamondins (pulp and peel) in a blender or food processor and puree; you should have about 1 cup puree.
Preheat oven to 350 degrees. Place puree in large mixing bowl and add walnuts, sugar, eggs, milk, oil, and salt. Mix with a hand mixer until well blended. Add remaining ingredients and mix about 1 minute (mixer will chop up raisins).
Pour batter into a greased 9x5x3-inch loaf pan and bake for about 1 hour and 15 minutes. Bread is done when a toothpick inserted into the loaf can be removed with no batter clinging to it. Cool bread in the pan about 10 minutes, then turn it out onto a rack to finish cool.