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.