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Monday, 1 August 2016

Baking A Kumquat Marmalade Butter Cake

This recipe happened as a result of having bought some kumquats that were too sour to eat. I played around with a number of ideas and decided to turn the fruit into a lovely marmalade. However, as everyone was begging me to bake them a cake, I decided to bake a plain butter cake and to use the marmalade as a topping for the cake. It turned out beautifully and this may very well be my new favourite marmalade. You can, of course, use the marmalade on toast as well!


Weigh the fruit that you have to work with. Mine weighed 300 g.


Cut the Kumquats in slices.


Weigh sugar to equal the weight of the fruit. This meant that I would use 300 g sugar as well.  Add the fruit slices and the sugar to a pot.


Add a teaspoon (5 ml) cinnamon, 2 ml Pimento and 1 ml Nutmeg to the pot.


Add 2 cups (500 ml) water to the pot.


Grate the rind of 1 lemon and add it to the pot.


Squeeze the lemon juice of one lemon and add it to the pot. This will assist the marmalade in getting sticky.


Bring to the boil while stirring continually. Then turn the heat down to medium and stir occasionally.


In the meantime, you can start on the butter cake. I did not have butter or baking margarine in the house and simply replaced this with an equal amount of oil. The recipe asked for 125 g butter. I added 125 ml oil. This is a brilliant tip to remember should you ever find yourself in the same predicament as I did.


I added 1 1/2 cups (375 ml) sugar to the oil and beat it with an electric mixer.


I then added 1 teaspoon (5 ml) vanilla essence and continued beating it.


I then added 3 eggs, one at a time, continuing to mix all the while.


Now it was time to add the dry ingredients. Sieve together 2 1/2 cups (625 ml) cake flour, 4 teaspoons (20 ml) baking powder and 1/2 teaspoon (2,5 ml) salt.


Add the dry ingredients to the mixing bowl.


Measure 200 ml milk and add this to the mixing bowl as well.


Mix everything together.


Prepare a cake tin with non-stick spray and pour the mixture into the tin. Bake in a preheated oven at 180°C for 35 minutes.


In the meantime, you can check on the marmalade. You will see that the fruit will have softened and if you were making marmalade for spreading on bread, now would be the time to remove it from the heat and pour it into sterilized bottles. I kept mine on the stove to thicken even more for using it on the cake.


Remove the cake from the oven once the test pin comes out clean.


Let the cake sweat in the tin for 5 minutes before removing it from the tin. Allow to cool on a wire rack.


Top with your slightly cooled down marmalade.


Serve with custard as a pudding. or as is with coffee or tea.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
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