Tropical Kumquat Cake
"I have a highly productive kumquat tree and I am always on the lookout for new kumquat recipes."
photo by patb1940
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
12
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
directions
- 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.
Questions & Replies
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How do I print a recipe -
Do you need to peel the kumquats for any recipe? -
I recently made kumquat puree. Will that work or do I need chopped kumquats for this recipe?
Reviews
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Despite the reviews and high ratings, i'm reluctant to try a recipe with pictures of leafy green things missing grom the list of ingredients.
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This cake is amazing! So moist and flavorful! I added a little ground cloves and ginger. 1/4 teaspoon each. I can’t wait to make it again. I made a 9x13 pan. Added cream cheese frosting on top and it made 16 large servings. I used course chopped walnuts wow wow wow!!!!!! -
GREAT recipe. Very easy to follow. End product is DELICIOUS! My whole family liked this one. I used 2 cups chopped kumquats and walnuts. I also frosted with cream cheese frosting with coconut sprinkled on top. As the others said, very much like carrot cake. Tasty. Thanks for sharing. -
I used Splenda to cut the calories back a little, but otherwise followed the recipe. It was time consuming to chop the kumquats since they are so small to begin with, but it was worth it! This was like a tropical version of a carrot cake...moist and fabulous!
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This has become one of our family favorites! I used fresh pineapple and drizzled powdered sugar mixed with fresh lemon juice on top and finally coated it with coconut.
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Tweaks
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I'm new to Zaar and this is the first recipe I've tried - made it yesterday, and it turned out very nice. I had a bit more kumquat than called for, but I added it anyway (I diced/seeded the fruit, but did not peel it) and I also substituted coconut for the nuts (I don't care for nuts in baked goods). The cake is very moist and not too sweet; you can definitely taste the kumquat - great! While the cake was cooling I decided to also add a glaze (powdered sugar, milk, orange extract and orange blossom water) - perfection! I will probably make this again but I might try it in the bundt pan next time, or perhaps in mini tube pans so as to have some for gifts...
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.
