This time of year fresh Kumquats appear in our markets. They're like a miniature thin-skinned orange with an unique flavor. I preserve my own now since our stores do not carry the jarred ones (by Reese). 1.75 lbs. fresh kumquats yields 1 qt. according to my notes. I think this was for 2 batches since this fruit cake is the favorite with the women of my family. Do men like light fruit cakes?

Preserved Kumquats

1 lb. kumquats, washed well with soapy water

1 1/2 C. water

4 C. sugar

Cover kumquats with fresh water; boil 15 min.

Drain. Repeat twice.

Boil above water & sugar 5 min. Add drained kumquats

and simmer 15 minutes, uncovered.

Allow to cool in syrup

Fruit Cake Cockaigne

3 1/2 C. sifted flour

1 tsp. baking powder

1/2 tsp. salt

Resift together; set aside

1/2 C. sifted flour

1 1/3 C. pecans

1 1/3 C. golden raisins

1 1/3 C. seeded & chopped preserved Kumquats**

Toss together; set aside

3/4 C. butter, room temp.

2 C. sugar

5 eggs, room temp.

1 tsp. vanilla

Cream butter fluffy; cream sugar in slowly; beat in eggs one

at a time; beat in vanilla. Fold in flour & floured fruit mixture.

Pour into 2 greased & wax papered 4" x 8" loaf pans or well greased

and floured 10" tube pan. (I found it was too much for my 9" German

springform tube pan pan so put excess in a small ring mold pan.)

Bake in a preheated 350 degree oven about 1 hour.

** I used two 15oz jars

recipe from Joy of Cooking