Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
2 |
cups | margarine | |
|
3 |
cups | sugar | |
|
1 |
tbsp | vanilla extract | |
|
½ |
tsp | ginger | |
|
¼ |
tsp | nutmeg | |
|
10 |
eggs | ||
|
4 |
cups | flour | |
|
1 |
cup | kumquat puree | |
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- Cream margarine and ½ sugar, then remaining sugar, ginger, vanilla extract and nutmeg.
- Beat at high speed for 4 minutes scraping bowl often.
- Add eggs two at a time scraping bowl occasionally.
- At low speed add flour until blended.
- Stir in kumquat puree.
- Turn into greased and floured 10” tube pan.
- Cover with foil and bake 30 minutes in a pre-heated 350⁰ oven.
- Remove foil and bake 1 hour and 15 minutes or until tester comes out clean.
- Cool on rack for 15 minutes.
- Invert and remove from pan and cool.