For cake: Preheat oven to 350 degrees F. Butter and flour three nonstick 9-inch-diameter cake pans with 1 1/2-inch-high sides. Bring cola to boil in heavy medium saucepan. Remove from heat; whisk in baking soda, then molasses. Transfer to large bowl; cool to room temperature. Whisk flour and next 6 ingredients in medium bowl to blend. Whisk sugar, oil, and eggs into molasses mixture. Whisk in dry ingredients. Divide batter among prepared pans (about 1 2/3 cups batter for each).
Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; cool cakes completely.
For candied kumquats: Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes. Cool syrup.
For frosting: Stir brown sugar and whipping cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely. Transfer 1/4 cup caramel to small bowl and reserve. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat remaining caramel into frosting until well blended.
Chop enough candied kumquats to measure 1/3 cup; mix in small bowl with 1 tablespoon kumquat syrup. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Dot with half of chopped-kumquat mixture. Drizzle with half of reserved caramel. Top with second cake layer. Spread 3/4 cup frosting over. Dot with remaining chopped-kumquat mixture. Drizzle with remaining reserved caramel. Top with third cake layer. Spread remaining frosting over top and sides of cake. Arrange enough sliced kumquats in single layer atop cake just to cover. Mix pecans and ginger in small bowl. Press nut mixture halfway up sides of cake. Chill 1 hour. (Cake can be made 1 day ahead. Cover cake with cake dome; chill overnight. Cover remaining kumquat syrup; let stand at room temperature.) Drizzle some kumquat syrup over kumquats atop cake. Serve cake cold or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	797.86 Kcal (3340 kJ)
Calories from fat	421.43 Kcal
		% Daily Value*
Total Fat	46.83g	72%
Cholesterol	94.69mg	32%
Sodium	316.8mg	13%
Potassium	758.25mg	16%
Total Carbs	94.73g	32%
Sugars	66.72g	267%
Dietary Fiber	6.23g	25%
Protein	7.41g	15%
Vitamin C	23.5mg	39%
Vitamin A	0.1mg	5%
Iron	3.2mg	18%
Calcium	179.1mg	18%

Amount Per 100 g
Calories	296.03 Kcal (1239 kJ)
Calories from fat	156.36 Kcal
		% Daily Value*
Total Fat	17.37g	72%
Cholesterol	35.13mg	32%
Sodium	117.54mg	13%
Potassium	281.33mg	16%
Total Carbs	35.15g	32%
Sugars	24.75g	267%
Dietary Fiber	2.31g	25%
Protein	2.75g	15%
Vitamin C	8.7mg	39%
Vitamin A	0.1mg	5%
Iron	1.2mg	18%
Calcium	66.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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