Bring all the ingredients to room temperature. Drain the syrup from the candied kumquats.
Combine the dry ingredients and sift. Lightly grease the pound cake pans with shortening or butter, then line with kitchen parchment paper.
Cream the butter well, add the heavy cream, and beat until fluffy. Add the sugar, honey, and syrup one at a time, and beat well after each addition.
Add the eggs one at a time, beating well with each addition. Fold in the dry ingredients. Mix in the candied kumquats. It's good if you let it rest overnight in the refrigerator.
Pour the batter into the cake pans and smooth the surfaces with a spatula. Bake in an oven preheated to 180°C for 35 minutes (please adjust according to your oven).
Once baked, immediately coat with the kumquat syrup. Let sit for half a day, wrap with plastic wrap, and chill in the refrigerator for 1~2 days.
The moist and fragrant pound cake is ready!
You can also use Recipe ID: 2169481, "Kumquat Confit." For the syrup, you can substitute with 60 g of water, 50 g of sugar, and 20 g of liqueur.
You can use buntan peels in place of the kumquats. These are also moist and delicious!
If you wrap them up, they make great presents.
Story Behind this Recipe
I made kumquat muffins and they were requested again. So, this time, I made a pound cake. It's super yummy.
Kumquat confit is rather light, so I placed it on top of the batter just before baking. Even so, they sunk to the bottom. Mix liqueur into the syrup if you like. You can make this using equal amounts of oil, sugar, egg, and flour. This time, I used 170 g each.