Monday, April 7, 2008

Kumquat Pound Cake with strawberries and cream

1 cup pureed kumquats


2 cups butter


1 TBS vanilla


3 cups sugar


10 large eggs


4 cups all purpose flour


1/2 tsp. ginger


1/4 tsp. nutmeg





Cream butter with half the sugar. Then add the other half of the sugar, ginger and nutmeg. Beat at high speed for 4 minutes. Add eggs two at a time. At low speed, add flour until blended. Stir in kumquat puree. Turn into greased and floured 10" tube pan. Cover with foil and bake 1 hour and 15 minutes. Invert and remove from pan and cool. Serve with strawberries and freshly made whipped cream.

1 comment:

Christine said...

I used my kumquats to make marmalade. It was absolutely wonderful. My 9 year old loved it so much that he ate it on his waffles instead of syrup.