KUMQUAT CAKE RECIPES

Name: Tropical Kumquat Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12 serving(s)
Ingredients: 3 eggs; 2 cups sugar; 1 cup oil; 1 teaspoon cinnamon; 1 1/2 cups chopped kumquats; 1 cup chopped nuts; 1 (20 ounce) can crushed pineapple, well drained; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt

TROPICAL KUMQUAT CAKE RECIPE - FOOD.COM

Tropical Kumquat Cake Recipe - Food.com image

Make and share this Tropical Kumquat Cake recipe from Food.com.

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 eggs
2 cups sugar
1 cup oil
1 teaspoon cinnamon
1 1/2 cups chopped kumquats
1 cup chopped nuts
1 (20 ounce) can crushed pineapple, well drained
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt

Steps:

In a bowl, beat eggs, sugar and oil.
Fold in dry ingredients and mix well.
Add kumquats, nuts and pineapple.
Pour into greased and floured tube pan.
Bake 1 hour and 15 minutes at 350°F.
Cool, remove from pan.

Nutrition Facts : Calories 518.4, FatContent 25.6, SaturatedFatContent 3.6, CholesterolContent 52.9, SodiumContent 498.6, CarbohydrateContent 67.7, FiberContent 2.4, SugarContent 40.9, ProteinContent 7

KUMQUAT UPSIDE-DOWN CAKE RECIPE - PUREWOW

Kumquat Upside-Down Cake Recipe - PureWow image

Provided by Erin McDowell

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield Makes one 9-inch cake

Number Of Ingredients 20

Ingredients

3 tablespoons unsalted butter
? cup (71g) light brown sugar
About 35 (665g) kumquats, halved
16 tablespoons (226g) unsalted butter, softened
½ cup (99g) granulated sugar
½ cup (106g) light brown sugar
2 large (113g) eggs
1 teaspoon pure vanilla extract
2 cups (240g) all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
1½ cups (360g) sour cream
1 cup (235g) cold heavy cream
¼ cup (50g) granulated sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

1. Make the topping: Preheat the oven to 350?F. Grease a 9-inch cake pan thoroughly with butter, being especially generous when coating the base of the pan. 2. Sprinkle the brown sugar evenly over the base of the pan. Arrange the kumquats, cut-side down, in the prepared pan, packing them in tightly so the whole base is fully covered. 3. ?Make the Batter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 5 minutes. 4. Add the eggs one at a time, mixing well to combine. Add the vanilla extract and mix to combine. 5. Add the flour, cinnamon, ginger, baking powder, baking soda and salt; mix to combine. 6. Add the sour cream and mix well to combine. Pour the batter over the prepared citrus slices and gently spread into an even layer. 7. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool for 10 minutes inside the pan before inverting onto a cooling rack to cool completely. 8. Make the whipped cream (optional): If using, make the whipped topping while the cake cools. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, sugar, cinnamon, ginger and cloves to soft peaks. Keep the whipped cream refrigerated until ready to serve.

Nutrition Facts : Calories 516 calories, CarbohydrateContent 53 grams carbohydrate, FatContent 32 grams fat, ProteinContent 5 grams protein, SugarContent 34 grams sugar

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CUMQUAT AND ALMOND UPSIDE-DOWN CAKE RECIPE | GOOD FOOD

Cumquats make the best marmalade, so I recently set a box of the fruit aside to make jam. However, an unseasonably warm weekend made me a bit impatient, and halfway through the slicing and pipping of the little orange orbs, I decided to turn them into a cake – a very happy outcome. A word of caution: don't use a cake tin with a removable base, as the sugar and cumquats form a caramel that will seep out onto the floor of your oven.
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dessert

1. Preheat the oven to 190C (180C fan-forced), and line the base and sides of a 23cm round cake tin with baking paper.

2. Remove any stalks from the cumquats, then cut in half (or thirds if they are large), de-seeding as you go. Place the sliced cumquats in a bowl, add the sugar and toss gently. Set aside while you prepare the cake batter.

3. Place the butter and sugar in the bowl of an electric mixer, fitted with the paddle attachment and beat on medium speed until lightened. Add the beaten egg mixture, a little at a time, scraping down the sides of the bowl every now and again. The mixture may curdle a little, but don't worry, it will come together again. Add the brandy and beat until combined.

4. Sift the flour and salt into a bowl, then stir in the almond meal. With the speed of the mixer on medium-low, add the dry ingredients in three batches.

5. Tip the macerating sugared cumquats into the lined cake tin (including any juice and syrup) and use a spatula to spread the cumquats so that they are evenly distributed over the base of the tin. Scrape the cake batter gently over the top of the cumquats, smoothing over so that it is even.

6. Place in the oven and bake for 50-55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and set aside to cool for 15 minutes before inverting onto a cake platter – be careful, as there may be some hot cumquat syrup in the tin. Serve warm or at room temperature with thickened cream.

If you'd rather make cumquat marmalade, click here for Dan Lepard's tips.

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