Here is a from-scratch cake recipe for Kumquat Bundt Cake topped with Kumquat Glaze.
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 2-1/2 cups flour
- 1-1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
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- 1/2 cup plus 2 tablespoons butter, softened, divided
- 1-1/2 cups granulated sugar
- 2 eggs
- 1-3/4 cups kumquat puree*, divided
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- 1 cup sliced almonds, very lightly toasted
- ---- GLAZE ----
- 1 cup powdered sugar
- 1 teaspoon lemon juice
Preparation:
Preheat oven to 350 degrees F. Grease and flour 12-cup bundt cake pan. In a medium bowl, combine first set of ingredients with a wire whisk. In a large bowl, cream 1/2 cup butter and granulated sugar. Add eggs one at a time. Combine completely. Beat in 1-1/2 cups *Kumquat Puree . Gradually add flour mixture. Combine completely. With hands, crush 1/2 cup almonds. Hand stir into cake batter. Pour Kumquat Bundt Cake batter into prepared pan. Bake for 50 to 60 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and completely cool before glazing.
For glaze- Melt and cool remaining 2 tablespoons butter. In medium bowl, combine melted butter, 1/4 cup pureed kumquats, 1 cup powdered sugar and 1 teaspoon lemon juice. Stir until sugar is melted. Add a little water, if necessary. Drizzle on Kumquat Bundt Cake. Sprinkle remaining 1/2 cup (un-crushed) almond slices on top of Kumquat Bundt Cake.
*How to Puree Kumquats
For glaze- Melt and cool remaining 2 tablespoons butter. In medium bowl, combine melted butter, 1/4 cup pureed kumquats, 1 cup powdered sugar and 1 teaspoon lemon juice. Stir until sugar is melted. Add a little water, if necessary. Drizzle on Kumquat Bundt Cake. Sprinkle remaining 1/2 cup (un-crushed) almond slices on top of Kumquat Bundt Cake.
*How to Puree Kumquats
