Tropical Pineapple Kumquat Pound Cake

Ingredients

Jean Fontaine, Baldwin County

1 1/3 cup oil

2 cups sugar

3 eggs

3 cups plain flour

2 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

1 large can crushed pineapple (drained)

1 ½ cup chopped kumquats

1 cup chopped nuts

Icing:

1 8 oz. package cream cheese, softened

½ cup butter, softened

1 16 oz. package powdered sugar, sifted

1 tsp. vanilla

Sliced strawberries

Toasted pecans

Preparation

Cream together oil, sugar, eggs and vanilla.  Sift together flour, baking soda and salt.  Add to creamed mixture.  Fold in pineapple, kumquats and nuts.  Pour into prepared 10” tube pan and bake at 350 degrees for 1 hour. Yields 10-12 servings

Icing:

Combine cream cheese and butter, beat until smooth.  Add powdered sugar and vanilla, beat until smooth.  Frost cake and garnish with sliced strawberries and toasted pecans.