Pistachio Pound Cake with Candied Kumquats

Its really hard to be patient. But being a baker means a lot of waiting. Waiting to rise, waiting to bake, waiting to cool, waiting to soften, waiting to boil, waiting to freeze. It can be really...boring. This recipe provides a fair amount of downtime. You have to candy the kumquats in advance. You have to bring the butter and cream cheese to room temperature before you beat them together. You have to wait for the cake to cool before you frost it. But in the end, it really is so very wonderful. The tangy cream cheese, the zesty sweet kumquats and the warm nutty cake really do come together quite harmoniously. So put on a good playlist, grab a good book, or whip out the crosswords (my favorite) and enjoy the wait! 

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Candied Kumquats

2 Cups Sugar

1 1/2 Cups Water

1 Pint Fresh Kumquats 

Cut the Kumquats into thirds or fourths.

Bring the sugar and water to a boil in a medium saucepan. 

Add the kumquats and reduce to a simmer. 

Simmer for about half an hour. 

Transfer to a jar or bowl and store overnight at room temperature. Keep the Kumquats in the syrup.

Pistachio Pound Cake

1/2 Cup Unsalted Butter

1 Cup. Sugar

1/4 Cup Honey

1 tsp. Vanilla Extract

1/2 tsp. Salt

3 Eggs

1 Cup All Purpose Flour

1/2 Cup Pistachio Meal (pulse pistachios in a food processor or blender until it resembles a coarse meal.)

1/4 tsp. Baking Soda

1 tsp. Cinnamon

1 tsp. Nutmeg

1/2 Cup Plain Whole Milk Yogurt (You can also use whole milk.)

Preheat oven to 350

Combine flour, pistachio meal, baking soda, cinnamon and nutmeg in a small bowl and set aside. 

Cream the butter, sugar and honey together. So not let it get light and fluffy. You just want to combine them. Add the salt and vanilla. 

Add the eggs one at a time mixing between each addition. 

Add the flour mixture and mix until just combined. 

Add the yogurt. Mix until the batter is smooth. 

Pour the batter into a greased and parchment lined 9" cake pan (you could also bake this in a loaf pan but it will take a bit longer to bake.)

Bake for 30-40 minutes until a toothpick comes out clean when you poke it in the center.

While the cake is still warm, brush the top with the kumquat syrup.

Let cool.

Cream Cheese Topping

1/2 Cup Cream Cheese AT ROOM TEMP

1/2 Cup Butter AT ROOM TEMP

1 1/2 Cups Powdered Sugar

1 tsp. Vanilla extract

1/4 tsp. Sea Salt

Beat the cream cheese for a minute or so until it is smooth and creamy.

Add the butter. Continue beating until smooth.

Add the powdered sugar, vanilla extract and salt. Beat until smooth and fluffy (a couple minutes.)

Assemble the Cake

Remove the cake from pan and place right side up on the dish or serving tray. 

Spread the cream cheese frosting on the top.

Top with candied kumquats. 

Serve!