Candied Kumquats for Seville Orange Chocolate Cake

The reserved poaching syrup is used for brushing the cake layers in the Seville Orange Chocolate Cake.

  • Yield: Makes 1 pint

Source: Martha Stewart Living, December 2001


  • 1 pint (12 ounces) kumquats
  • 1 1/2 cups sugar
  • 1 1/2 cups water


  1. Rinse kumquats; place in a large saucepan with enough cold water to cover. Bring to a boil over medium-high heat; drain immediately. Repeat two more times, always starting with cold water.

  2. Place kumquats, sugar, and the water in a medium saucepan; bring to a boil. Boil for 2 minutes until sugar is completely dissolved. Immediately remove from heat; let kumquats cool completely in syrup.

  3. The candied kumquats can be used immediately or stored, refrigerated, in the syrup in an airtight plastic container for up to a month.


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