Tropical Kumquat Cake Recipe

This vibrant Tropical Kumquat Cake recipe is a delicious way to use an abundance of kumquats! Bursting with the sweet-tart flavor of kumquats, crunchy nuts, and juicy pineapple, this moist and flavorful cake is perfect for any occasion. Easy to follow instructions make it perfect for both beginner and experienced bakers. Get ready to impress your taste buds!

Prep Time 20 mins

Cook Time 95 mins

Calories 518.4 kcal

Protein 13g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Tropical Kumquat Cake

2 large eggs
1 ½ cups granulated sugar
½ cup vegetable oil
Cinnamon
1 cup chopped kumquats (about 10-12 kumquats)
½ cup chopped pecans or walnuts
Crushed Pineapple
All Purpose Flour
Baking Soda
Salt

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How to Make Tropical Kumquat Cake

Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
In a large bowl, beat together 2 large eggs, 1 ½ cups granulated sugar, and ½ cup vegetable oil until light and fluffy.
In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in 1 cup chopped kumquats (about 10-12 kumquats), ½ cup chopped pecans or walnuts, and ½ cup drained crushed pineapple.
Pour batter into the prepared tube pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.