|Nutritional Guidelines (per serving)|
|Servings: About 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I never paid much attention to kumquats until my in-laws moved to central Florida. There was a kumquat tree growing right outside the guest bedroom window. Kumquats are bright orange, and are about the same size and shape of a grape tomato. Just so you know, when you have a kumquat tree you end up making lots of treats with this citrus fruit. This is just one of the recipes my mother-in-law fixed for us.
- 2-1/2 cups flour
- 1-1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ginger (ground)
- 1/2 cup butter (softened, divided)
- 1-1/2 cups sugar (granulated)
- 2 eggs
- 1-3/4 cups kumquat (pureed, divided)
- 1 cup almonds (sliced, very lightly toasted)
- For the Glaze:
- 1 cup sugar (powered)
- 2 tablespoons butter (softened)
- 1 teaspoon lemon juice
- Gather the ingredients.
- Preheat the oven to 350 F. Grease and flour a 12-cup bundt cake pan or 12- 1 cup mini bundt cake pans.
- In a medium bowl, combine the flour, salt, baking powder, baking soda and ground ginger with a wire whisk. In a large bowl, cream 1/2 cup butter and the granulated sugar. Add the eggs one at a time, mixing after each egg. Beat the egg mixture until well combined.
- Finally, beat in the 1-1/2 cups Kumquat Puree . Once combined, start to gradually add the flour mixture. Completely incorporate the flour into the kumquat mixture. With your hands, crush 1/2 cup of the almonds. Hand stir in the nuts into the cake batter. Carefully pour the Kumquat Bundt Cake batter into the prepared pan.
- Bake the cake for 50 to 60 minutes until cake tester is clean. Cool it in the pan on a wire rack for 10 minutes. Remove the cake from the pan and completely cool it before adding the glaze.
- Gather the ingredients.
- To make the glaze, melt and cool remaining 2 tablespoons butter. In a medium bowl, combine the melted butter, 1/4 cup remaining pureed kumquats, all of the powdered sugar and 1 teaspoon of the lemon juice. Stir the mixture until sugar is completely melted.
- Add a little water, if necessary to get a better drizzling consistency. Once the proper consistency is acquired, drizzle the glaze on the Kumquat Bundt Cake. Sprinkle the remaining 1/2 cup (un-crushed) almond slices on top.
More Bundt Cake Recipes
Tasty Sour Cream Chocolate Chip Cake
This is a great bundt cake that is made with huge chocolate chips and it’s not too sweet.
Bountiful Blackberry Bundt Cake
Want a blast from the past recipe? Here it is. This cake gets most of its blackberry flavor from blackberry gelatin.
Brown Sugar Pound Cake
This cake taste so rich, because of all of the brown sugar and the caramel rum sauce that is on top.
The Legendary Tunnel of Fudge Cake
When people think of bundt cakes, this first cake they think of is this cake. It’s what made the bundt cake so popular.
Bodacious Blueberry Bundt Cake with Orange Glaze
I don’t know who came up with the blueberry-orange combination, but they should win and award. Neither flavor over powers the other.