Tangy Kumquat Bundt Cake with Glaze

Mini Bundt Cake
Mini Bundt Cake. Flavia Morlachetti/Getty Images
  • Total: 100 mins
  • Prep: 25 mins
  • Cook: 75 mins
  • Yield: About 16 servings

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.

What You'll Need

  • 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

How to Make It

Preheat the oven to 350 degrees 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.

The Glaze

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.

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Nutritional Guidelines (per serving)
273 Calories
13g Fat
37g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)