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Ingredients
- 2 cups stemmed, quartered, seeded kumquats; plus 2 kumquats, sliced thinly
- Nonstick vegetable oil spray
- 3 cups unbleached all purpose flour
- 2 tsp instant iced tea powder (optional)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cardamom
- 2 tsp coarse kosher salt, divided
- 1 1/4 cups sugar
- 3/4 cup plus 1 tbsp corn oil
- 3 lg eggs
- 2 tsp vanilla extract
- 1 8 oz can crushed pineapple in juice
- 1 cup walnuts, toasted, chopped
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tbsp fresh lemon juice
Details
Adapted from google.com
Preparation
Step 1
Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
Position rack in center of oven; preheat to 350 degree F. Spray two 8 1/2x4 1/2x2 1/2" metal loaf pans with nonstick spray. Combine flour, tea powder (if using), baking powder, baking soda, cardamom, and 1 1/2 tsp coarse salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool in pans on rack 5 minutes. Turn cakes out. Place cakes, top side up, on rack and cool.
Place reserved 1/3 cup kumquat puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and remaining 1/2 tsp coarse salt. Spread glaze over cakes. Top with kumquat slices. Let stand until icing sets.
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