I read on our Web site that some of you are having trouble printing this recipe, so I'm posting it here as an alternative. Hopefully, you won't have trouble printing from our blog, but let me know if you do. Happy cooking!
Prep: 6 minutes
Cook: 45 minutes
Cool: 30 minutes
1 cup unsalted butter
1 cup sugar
4 large eggs
1 teaspoon almond extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
1. Beat butter with an electric mixer until fluffy. Beat in sugar 1 minute or until well blended. Add eggs, 1 at a time, beating
thoroughly after each addition to make a thick, creamy batter. Beat in almond extract.
Whisk together flour, baking powder, and salt in a small bowl. Add
about one-third flour mixture to butter mixture, and beat until
incorporated. Add a little milk, and beat again. Repeat until all of
the flour mixture and milk have been added.
Pour batter into a greased 9- x 5-inch loaf pan, tapping pan to settle
batter and smoothing the top with a spatula. Bake at 350° for 45
minutes or until a toothpick inserted into center comes out clean.
Remove pan to a wire rack, and let cool at least 30 minutes. Run a
knife along inside of pan; gently turn cake out into 1 hand, and place
on a cake plate. Serve with Kumquat Syrup. Makes 8 servings.
2 cups water and 1 cup sugar to a boil in a heavy saucepan over
medium-high heat. Continue to boil, stirring occasionally, 5 minutes or
until a light syrup forms. Reduce heat to medium, and add ¾ pound fresh
kumquats, sliced and seeds removed. Simmer 10 minutes or until skins
are translucent. Remove pan from heat, and let cool. Cover and chill
until ready to use; bring to room temperature before serving. Makes 2
Reprinted with permission from Gather: Memorable Menus for Entertaining Throughout the Seasons (Sasquatch Books, 2009