Kumquat Pound Cake

• 150 grams Unsalted butter (cultured)
• 20 grams Heavy cream
• 140 grams Sugar
• 20 grams Honey
• 10 grams Kumquat syrup
• 3 Egg (large size)
• 165 grams Cake flour
• 5 grams Baking powder
• 150 grams Candied kumquats
• 100 ml Kumquat syrup

1. Bring all the ingredients to room temperature.
2. Drain the syrup from the candied kumquats.
3. Combine the dry ingredients and sift.
4. Lightly grease the pound cake pans with shortening or butter, then line with kitchen parchment paper.
5. Cream the butter well, add the heavy cream, and beat until fluffy.
6. Add the sugar, honey, and syrup one at a time, and beat well after each addition.
7. Add the eggs one at a time, beating well with each addition.
8. Fold in the dry ingredients.
9. Mix in the candied kumquats.
10. It's good if you let it rest overnight in the refrigerator.
11. Pour the batter into the cake pans and smooth the surfaces with a spatula.
12. Bake in an oven preheated to 180C for 35 minutes (please adjust according to your oven).
13. Once baked, immediately coat with the kumquat syrup.
14. Let sit for half a day, wrap with plastic wrap, and chill in the refrigerator for 1~2 days.
15. The moist and fragrant pound cake is ready!
16. You can also use, "Kumquat Confit."
17. For the syrup, you can substitute with 60 g of water, 50 g of sugar, and 20 g of liqueur.
18. You can use buntan peels in place of the kumquats.
19. These are also moist and delicious!
20. If you wrap them up, they make great presents.

butter, heavy cream, sugar, honey, kumquat syrup, egg, flour, baking powder, candied kumquats, kumquat syrup

Taken from cookpad.com/us/recipes/147340-kumquat-pound-cake (may not work)