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Kumquat Pound Cake with strawberries and cream

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.