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
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.