Tropical Kumquat Cake Food

MOIST KUMQUAT GINGER CAKE

Steps:

• Sift together flour, baking powder, salt in a large bowl.
• Whisk together, yogurt, sugar, and eggs, to form a batter.
• Add oil, kumquat juice, grated ginger and whisk again to form a frothy batter.
• Fold the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).
• Pour the batter into prepared pan.
• Spread the cream cheese evenly on top of the batter.
• Place the mixed kumquat slices on top.
• Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.
• Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
• Once the cake has completely cooled, sprinkle with powdered sugar.
• Serve fresh.

TROPICAL KUMQUAT CAKE

Steps:

• In a bowl, beat eggs, sugar and oil.
• Fold in dry ingredients and mix well.
• Add kumquats, nuts and pineapple.
• Pour into greased and floured tube pan.
• Bake 1 hour and 15 minutes at 350°F.
• Cool, remove from pan.

TROPICAL KUMQUAT CAKE

Steps:

• 1. In a bowl, beat eggs, sugar and oil. 2. Fold in dry ingredients and mix well. 3. Add Kumquat puree, nuts and pineapple. 4. Pour into a large greased and floured baking tray. 5. Bake 1 hour and 15 minutes in a 180C degree oven. 6. Springle with icing sugar on top for decoration.

TROPICAL CAKE

Steps:

• Mix first four ingredients, using only the juice from the oranges, reserving oranges to add later.
• After mixed well, gently fold in oranges.
• Bake in a 9x13 pan at 350 degrees for 40 minutes or until done.
• Cool completely!
• Mix remaining four ingredients and spread over cake.
• Refrigerate for one hour and serve cold.