Authentic Florida Holiday Kumquat Cake

As we usher in the holiday season, it’s the time to enjoy Sarasota’s fresh citrus with a bounty of oranges, grapefruit and tangerines showing up at our markets.

But there is one member of the citrus family that is not so well known, but is equally tasty. It’s the Florida kumquat.

This Florida Kumquat Cake recipe incorporates the little “golden gem” and member of the citrus family resulting in a dessert masterpiece that is moist and flavorful with a sweet and sour finish.  

What exactly is a kumquat? Orange in color, this small bite-sized fruit provides a flavorful, pungent sweet and sour taste. It can be eaten whole – skin and all, but is often baked into desserts, used as a glaze or for flavoring main dishes.

Thought to be a native of China, the kumquat is a symbol of prosperity during Chinese New Year celebrations. Two species are grown in the U.S., the Nagami and the Meiwa. The more common Nagami (oval shaped) kumquat is tart and ideal for marmalades and jellies, while the Meiwa (round shaped), is sweeter, lacking the tartness of a Nagami and ideal for snacking.

The peel is the sweetest part of the fruit with the sourness coming from the kumquat pulp, seeds and juice. Many insist the best way to savor this dainty fruit is to remove the stem, cut it into small slices, and discard the seeds. Others prefer it whole.

Florida’s kumquat season is from November through March, so now is the time to incorporate these tasty morsels into your meal planning. You can purchase kumquats at most Sarasota grocery stores or farmer's markets, especially in season.

Florida Kumquat Cake Recipe

Ingredients

1 cast iron pan 10”
2 cups (Nakami) kumquats; each kumquat cut into thirds, with seeds removed
1 stick unsalted butter
¾ cup light brown sugar

First Mixture  
3 Tablespoon honey
½ teaspoon vanilla
½ teaspoon salt

Wet Batter Mixture
1 stick of unsalted butter, room temperature
1 1/3 cup sugar
5 extra large eggs, room temperature
1 teaspoon vanilla

Dry Mixture
1 1/3 cup flour
1½ teaspoon baking powder
¾ teaspoon salt

Recipe Steps

Preheat the oven to 325ºF.

Step One: Prepare the Kumquats
Prepare 2 cups of kumquats by removing the stem, slicing each kumquat into three slices and removing the seeds.

Step Two: Prepare the Sweet Topping
Melt 1 stick of butter in the cast iron pan over medium heat. Be careful not to burn the butter

Add 3/4 cup of brown sugar and stir until mixed.

Remove from heat. Add the first mixture of 3 Tablespoons honey, 1/2 teaspoon of vanilla and 1/2 teaspoon of salt.

Add the 2 cups of kumquats to caramel mixture — or fit as much as you are able inside the pan over the mixture.  

Step Three: Mix the Batter
Separately, in a large mixer (or use hand mixer), place 1 stick of softened unsalted butter and 1 1/3 cup of sugar in a large bowl and beat until fluffy.

Add 5 extra-large eggs (or 6 large eggs) one at a time, beating on high. Add 1 teaspoon vanilla.

Step Four: Sift & Add Dry Ingredients 

In a separate bowl, sift together the dry ingredients – 1  & 1/3 cup of flour, 1 & ½ teaspoon of baking powder and ¾ teaspoon of salt.

Add to wet ingredients and mix on low speed until combined, no more.

Step Five: Bake & Flip Over
Place cake in oven on the middle rack. Bake for 45 minutes, test the middle of the cake with a toothpick and if it comes out clean, remove from oven. If still wet, bake for another 10 minutes or up to 1 hour total.

Take a butter knife and loosen edges along the pan. Place a serving plate on top of the cast iron pan and flip over so the fruit is on the top. Let it cool for about 30 minutes.

When serving the dessert, add a few sliced kumquats for accent.

Florida native Robin Draper is a columnist and owner of the award-winning “Blog of the Year” and “Best Travel Blog” and website, AuthenticFlorida.com, that features travel and lifestyle topics.

Adapted from AlexandraCooks.com Kumquat Upside Down Cake