FOR THE CANDIED KUMQUATS

In a saucepan over medium-high heat, bring the water and sugar to a boil. Continue to boil, stirring, until a light syrup forms, about 5 minutes. Reduce the heat to medium and add all but 2 tablespoons of the kumquats. Simmer until the skins are translucent, about 5 more minutes.

Let the fruit cool in the syrup. Cover and refrigerate until ready to use, then bring it back to room temperature before serving.

FOR THE ALMOND POUND CAKE

Preheat oven to 350°F.

Grease a 9- by 5-inch loaf pan with the 1½ teaspoons butter and set aside.

In a large mixing bowl, beat the remaining butter with an electric mixer until fluffy. Beat in the sugar until well blended, about 1 minute. Add the eggs, 1 at a time, and beat thoroughly after each one to make a thick, creamy batter. Beat in the almond extract.

In a small bowl, whisk together the flour, baking powder and salt. Add about ⅓ of the flour mixture to the batter and beat until incorporated. Add a little milk and beat again. Repeat until all of the flour mixture and milk have been added.

Pour the batter into the prepared pan, tapping the pan to settle the batter. Smooth the top of the batter with a spatula.

Bake for 45 to 50 minutes, until the cake has risen and a toothpick inserted into the center comes out clean. Remove the pan to a wire rack and let cool for at least 30 minutes. To remove the cake from the pan, loosen the edges by running a knife along the inside of the pan. Gently turn the cake out into one hand and slip onto a cake plate. Alternatively, slices can be cut directly from the cake pan.

TO SERVE

Cut the warm cake into ½-inch-thick slices and place a slice on each dessert plate. Spoon about ¼ cup of the kumquats in syrup over the cake slices. Garnish with the reserved kumquats.