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Kumquat Macadamia Nut Cake


2 cups unbleached flour

1 cup raw sugar

1/2 cup half & half - room temp

1/2 cup chopped unsalted macadamia nuts

1/4 cup chopped kumquats, drained

2 eggs, whipped

1 stick unsalted butter - room temp

2 1/2 teaspoons baking soda

1 teaspoon vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon salt

powder sugar


Preheat oven to 350

In a large bowl whisk, together flour, baking soda & powder and salt.

In a small bowl mix, together half & half and kumquats, set aside

Cream together butter and sugar until light and creamy, now add eggs and vanilla, cream until smooth.

Alternating, starting with flour, then half & half, in a 3 to 2 ratio, add to butter mixture until smooth. Fold in nuts, and pour into a buttered and floured Bundt pan.

Bake for about 1 hour or until a tooth pick comes out clean and the cake is firm. Invert on cooling rack, after 5 minutes remove pan and let cool completely.

Before serving dust with powdered sugar.


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