• Peel from 3 large oranges

• 1 jar (10 oz.) La Vigne Kumquat Conserve

• 1-cup raisins

• 1-cup sugar

• 1/2-cup butter

• 2 eggs

• 3/4-cup buttermilk

• 2 cups flour

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1/2 cup chopped nuts

• 1-cup fresh orange juice

• 1/2-cup sugar

• 1 TBSP dark rum

Preparation:

Cake:
Grind together, orange peel, raisins and 3/4 jar Kumquat Conserve. Cream sugar and butter. Add eggs and buttermilk. Sift flour and dry ingredients. Fold flour, dry ingredients and ground fruit into creamed butter and sugar. Pour into well-greased 9" spring form pan. Bake at 325 degrees for 45 minutes or until done. Let cake rest in pan for 10 minutes then remove cake from pan.

Orange Syrup:
Combine last three ingredients and heat together until dissolved. Re-insert cake into pan and ladle syrup over cake (one TBSP at a time).

Store cake at room temperature and garnish with remaining 1/4 jar Kumquat Conserve. Cake mellows and is best after a couple of days. Cake can be stored at room temperature for several days.