Preparing to bake with Kerry Gold Pure Irish Butter this weekend Kumquat-cardamom cakes made with Kerry Gold butter

Recently, I was fortunate to receive a shipment of Kerrygold butter to work with.

Kerry Gold butter is a premium butter brand that uses milk from Ireland’s grass-fed cows that are free of artificial growth hormones. Kerrygold supports and utilizes cream from Ireland’s small dairy farmer co-ops and co-op creameries.

Since winter is citrus season and I’m obsessing over kumquats. I ate these small, entirely edible oval orbs over the years growing up, especially when it’s Chinese New Year yet I never baked with them until now. It’s a very unique flavor as it’s initially sweet and develops into a pleasant, slightly bitter and tart tones. Think of an orange that is slightly bitter.

I saved a number of Bon Appétit‘s interesting recipes over the years and searching through my large stash, I thought this would be an appropriate time to give it a try except with a few of my own touches.

I used some pastry flour to create a finer-crumbed cake and replaced vegetable oil for Kerry Gold’s melted butter, as butter gives better flavor and more moisture than a neutral flavored oil. That said, the recipe here is the recipe.

Kumquat-cardamom cakes made with Kerry Gold butter

Kumquat Cardamom Cakes
Adapted from Bon Appétit


2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly

Softened butter to butter the pans
2 cups all purpose flour
1 cup pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamom
2 teaspoons kosher salt, divided
1 1/4 cups sugar
3/4 cup plus 1 tablespoon unsalted butter, melted and cooled
3 large eggs
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple in its own juice
1 cup walnuts, toasted, chopped

1/4 cup (1/2 stick) unsalted butter, room temperature
2 cups powdered sugar
1 tablespoon fresh lemon juice


Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup purée for glaze; set aside.
Position rack in center of oven; preheat to 350°F (about 177°C). Butter one 8 1/2×4 1/2×2 1/2-inch metal loaf pan and four mini bundt pans (approximately measuring 4-1/8-inch by 2-inch each or you may bake with two loaf pans instead).

Combine flour, baking powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and melted butter in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat purée, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 1 hour for the loaf and 25 minutes for the mini bundt pans. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.

Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets (it tastes better when the icing is set).

Can be made 1 day ahead. Wrap in foil; store at room temperature.


I shoot, eat, and drink. My full time job is a hospital administrator. Moonlighting as a freelance photographer and food and travel writer.

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