MOIST KUMQUAT GINGER CAKE
This Kumquat Cake is a perfect spring-summer cake filled with citrus flavors that are enhanced by a hint of ginger.
Provided by Molly Kumar
Categories Dessert, Brunch
Time 45m
Number Of Ingredients 13
Steps:
- Sift together flour, baking powder, salt in a large bowl.
- Whisk together, yogurt, sugar, and eggs, to form a batter.
- Add oil, kumquat juice, grated ginger and whisk again to form a frothy batter.
- Fold the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).
- Pour the batter into prepared pan.
- Spread the cream cheese evenly on top of the batter.
- Place the mixed kumquat slices on top.
- Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.
- Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- Once the cake has completely cooled, sprinkle with powdered sugar.
- Serve fresh.
Nutrition Facts : Calories 340 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 278 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
GINGERBREAD LAYER CAKE WITH CANDIED KUMQUATS
Categories Ginger Dessert Bake Christmas Cream Cheese Winter Kumquat Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 30
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour three nonstick 9-inch-diameter cake pans with 1 1/2-inch-high sides. Bring cola to boil in heavy medium saucepan. Remove from heat; whisk in baking soda, then molasses. Transfer to large bowl; cool to room temperature. Whisk flour and next 6 ingredients in medium bowl to blend. Whisk sugar, oil, and eggs into molasses mixture. Whisk in dry ingredients. Divide batter among prepared pans (about 1 2/3 cups batter for each).
- Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; cool cakes completely.
- For candied kumquats:
- Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes. Cool syrup.
- For frosting:
- Stir brown sugar and whipping cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely. Transfer 1/4 cup caramel to small bowl and reserve. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat remaining caramel into frosting until well blended.
- Chop enough candied kumquats to measure 1/3 cup; mix in small bowl with 1 tablespoon kumquat syrup. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Dot with half of chopped-kumquat mixture. Drizzle with half of reserved caramel. Top with second cake layer. Spread 3/4 cup frosting over. Dot with remaining chopped-kumquat mixture. Drizzle with remaining reserved caramel. Top with third cake layer. Spread remaining frosting over top and sides of cake. Arrange enough sliced kumquats in single layer atop cake just to cover. Mix pecans and ginger in small bowl. Press nut mixture halfway up sides of cake. Chill 1 hour. (Cake can be made 1 day ahead. Cover cake with cake dome; chill overnight. Cover remaining kumquat syrup; let stand at room temperature.) Drizzle some kumquat syrup over kumquats atop cake. Serve cake cold or at room temperature.
TROPICAL KUMQUAT CAKE
Make and share this Tropical Kumquat Cake recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
SUPER MOIST GINGER CAKE
Everyone that tries this, asks for the recipe! Keeps amazing well and freezes well too! I often makes several at a time and freeze for school/work lunches. This is probably our families favourite cake. This recipe is an one, not sure where it came from. Enjoy!
Provided by Sandi - QLD Austral
Categories Breads
Time 1h
Yield 2 loaves, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and golden syrup, set aside.
- Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
- Add eggs and milk. Beat well.
- Add melted butter and syrup and mix well to combine.
- Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
- Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
- Allow to cool in the tins for 10 mins before removing.
Nutrition Facts : Calories 321.5, Fat 10.2, SaturatedFat 6.1, Cholesterol 60.4, Sodium 204.3, Carbohydrate 55.7, Fiber 0.7, Sugar 24.4, Protein 4
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