{"id":584,"date":"2018-02-14T09:03:55","date_gmt":"2018-02-14T17:03:55","guid":{"rendered":"http:\/\/annmevans.com\/?page_id=584"},"modified":"2018-02-14T09:03:55","modified_gmt":"2018-02-14T17:03:55","slug":"candied-kumquats-in-syrup-over-almond-pound-cake","status":"publish","type":"page","link":"http:\/\/annmevans.com\/?page_id=584","title":{"rendered":"Candied Kumquats in Syrup over Almond Pound Cake"},"content":{"rendered":"<p><strong>Candied Kumquats in Syrup over Almond Pound Cake<br \/>\n<\/strong>By Georgeanne Brennan, in her book, \u201cGather\u201d<\/p>\n<p><strong>Candied Kumquats<br \/>\n<\/strong>2 cups water<br \/>\n1 cup sugar<br \/>\n\u00be pound fresh kumquats, cut into slices, seeds removed<\/p>\n<p>In a saucepan over medium-high heat, bring the water and sugar to a boil. Continue to boil, stirring, until a light syrup forms, about 5 minutes. Reduce the heat to medium and add all but 2 tablespoons of the kumquats. Simmer until the skins are translucent, about 5 more minutes.<\/p>\n<p>Let the fruit cool in the syrup. Cover and refrigerate until ready to use, then bring it back to room temperature before serving.<\/p>\n<p>To serve, cut the warm cake into slices \u00bd inch thick, and place a slice on each of 8 dessert plates. Spoon about \u00bc cup of the kumquats in syrup over the cake slices and serve. Garnish with the reserved kumquats.<\/p>\n<p>Makes 8 servings.<\/p>\n<p><strong>Almond Pound Cake<br \/>\n<\/strong>1 cup (2 sticks) plus 1 \u00bd teaspoons unsalted butter, at room temperature<br \/>\n1 cup sugar<br \/>\n4 eggs<br \/>\n1 teaspoon pure almond extract<br \/>\n1 \u00bd cups all-purpose flour<br \/>\n1 teaspoon baking powder<br \/>\n\u00bd teaspoon salt<br \/>\n\u00bd cup whole milk<\/p>\n<p>Preheat the oven to 350 degrees.<\/p>\n<p>Grease a 9 by 5 inch loaf pan with the 1 \u00bd teaspoons of butter; set aside.<\/p>\n<p>In a large mixing bowl, beat the remaining butter with an electric mixer until fluffy. Beat in the sugar until well blended, about 1 minute. Add the eggs, one at a time, and beat thoroughly after each one to make a thick, creamy batter. Beat in the almond extract.<\/p>\n<p>In a small bowl, whisk together the flour, baking powder, and salt. Add about one third of the four mixture to the butter mixture and beat until incorporated. Add a little milk and beat again. Repeat until all of the flour mixture and milk have been added.<\/p>\n<p>Pour the batter into the prepared pan, tapping the pan to settle the batter. Smooth the top of the batter with a spatula.<\/p>\n<p>Bake for 45 to 50 minutes, until the cake has risen and a toothpick inserted into the center comes out clean. Remove the pan to a wire rack and let cook for a t least 30 minutes. To remove the cake from the pan, loosen the edges by running a knife along the inside of the pan. Gently turn the cake out into one hand, and slip onto a cake plate. Alternatively, slices can be cut directly from the cake pan.<\/p>\n<p>Makes one 9 by 5 inch cake, enough for 8 servings.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Candied Kumquats in Syrup over Almond Pound Cake By Georgeanne Brennan, in her book, \u201cGather\u201d Candied Kumquats 2 cups water 1 cup sugar \u00be pound fresh kumquats, cut into slices, seeds removed In a saucepan over medium-high heat, bring the water and sugar to a boil. Continue to boil, stirring, until a light syrup forms, &hellip; <a href=\"http:\/\/annmevans.com\/?page_id=584\" class=\"excerpt-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/584"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=584"}],"version-history":[{"count":1,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/584\/revisions"}],"predecessor-version":[{"id":585,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/584\/revisions\/585"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}