Kumquat Butter Cake

I hope when I posted this Kumquat Butter Cake, the word "Kumquat" would not make you jump up saying "Kumquat Again?"  Well, in fact when I text message to my Sister S, she did said it..... Grrrrrr!!

I guess I can called myself the No. 1 Kumquat Lover!  I don't know why, I just loves the citrus aroma and the taste.  It is so delicious.....the jam I made with it, tasted so good on toast, really!!

My family and I loves Butter Cake and in fact I have never posted any butter cake in my blog here.  So here goes for first Butter Cake with Kumquat flavour!   Love it!
I sourced the butter cake recipe from Wendy of Table for 2 ... or more when she posted her Pumpkin Velvety Butter Cake and I made it using kumquat instead pumpkin.

KUMQUAT BUTTER CAKE 
(recipe source with changes from Wendy of Table for 2 .... or more )

Ingredients

200gm sugar
200gm butter
Seeds scraped from 1 vanilla
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm soft steamed pumpkin flesh (no need to puree )
Handful of pumpkin seeds
1. Preheat oven to 160/180C. Line a 8 inch square pan
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. Add in half of sifted flour, on low speed then beat until well combined.
5. Put in pumpkin and beat until all mushed up.
6. Put in remaining flour and beat until just combined.
7. Pour batter into prepared pan and sprinkle with pumpkin seeds.
8. Bake for 50 minutes or until done when tested with a skewer. - See more at: http://wendyinkk.blogspot.com/2011/01/pumpkin-velvety-butter-cake_26.html#sthash.pCu0FI0k.dpuf

200gm sugar
200gm butter
Seeds scraped from 1 vanilla
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm soft steamed pumpkin flesh (no need to puree )
Handful of pumpkin seeds
1. Preheat oven to 160/180C. Line a 8 inch square pan
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. Add in half of sifted flour, on low speed then beat until well combined.
5. Put in pumpkin and beat until all mushed up.
6. Put in remaining flour and beat until just combined.
7. Pour batter into prepared pan and sprinkle with pumpkin seeds.
8. Bake for 50 minutes or until done when tested with a skewer. - See more at: http://wendyinkk.blogspot.com/2011/01/pumpkin-velvety-butter-cake_26.html#sthash.pCu0FI0k.dpuf

160gm sugar
200gm butter
1 tsp vanilla extract
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm sweetened kumquat puree

Method
Preheat oven to 160/180C. Line a 8 inch square pan

In a mixing bowl, beat sugar, butter and vanilla extract until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Add in half of sifted flour, on low speed then beat until well combined.

Put in kumquat puree.
Add in remaining flour and beat until just combined.
Pour batter into prepared pan.
Bake for 50 minutes or until done when tested with a skewer. 


Note :  Wendy of Table for Two....or more has advised me that for this Kumquat Butter Cake it is better to add in some baking soda and to reduce 50gm of flour in order the texture of this cake stays buttery moist and soft (in case if you want to make this cake). 

After compiling some photos in my computer, I found out that I have made Kumquat Butter Cake before, (why I can't remember that....I guess I am getting old now), in fact I made it using a bundt pan but I do not know why I did not post it ..... here are some pictures ....

Saw a great info from the Facebook and thought of sharing it with you here.....

 

200gm sugar
200gm butter
Seeds scraped from 1 vanilla
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm soft steamed pumpkin flesh (no need to puree )
Handful of pumpkin seeds

1. Preheat oven to 160/180C. Line a 8 inch square pan
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. Add in half of sifted flour, on low speed then beat until well combined.
5. Put in pumpkin and beat until all mushed up.
6. Put in remaining flour and beat until just combined.
7. Pour batter into prepared pan and sprinkle with pumpkin seeds.
8. Bake for 50 minutes or until done when tested with a skewer. - See more at: http://wendyinkk.blogspot.com/2011/01/pumpkin-velvety-butter-cake_26.html#sthash.pCu0FI0k.dpuf

200gm sugar
200gm butter
Seeds scraped from 1 vanilla
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm soft steamed pumpkin flesh (no need to puree )
Handful of pumpkin seeds

1. Preheat oven to 160/180C. Line a 8 inch square pan
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. Add in half of sifted flour, on low speed then beat until well combined.
5. Put in pumpkin and beat until all mushed up.
6. Put in remaining flour and beat until just combined.
7. Pour batter into prepared pan and sprinkle with pumpkin seeds.
8. Bake for 50 minutes or until done when tested with a skewer. - See more at: http://wendyinkk.blogspot.com/2011/01/pumpkin-velvety-butter-cake_26.html#sthash.Xi10iKyY.dpuf