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1
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.
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2
Bring cola to boil in heavy medium saucepan.
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3
Remove from heat; whisk in baking soda, then molasses.
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4
Transfer to large bowl; cool to room temperature.
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5
Whisk flour and next 6 ingredients in medium bowl to blend.
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6
Whisk sugar, oil, and eggs into molasses mixture.
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7
Whisk in dry ingredients.
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8
Divide batter among prepared pans (about 1 2/3 cups batter for each).
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9
Bake cakes until tester inserted into center comes out clean, about 18 minutes.
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10
Cool cakes in pans on racks 15 minutes.
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11
Turn cakes out onto racks; cool cakes completely.
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12
For candied kumquats: Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar.
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13
Scrape in seeds from vanilla bean; add bean.
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14
Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes.
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15
Using slotted spoon, transfer kumquats to plate.
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16
Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes.
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17
Cool syrup.
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18
For frosting: Stir brown sugar and whipping cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely.
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19
Transfer 1/4 cup caramel to small bowl and reserve.
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20
Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth.
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21
Beat remaining caramel into frosting until well blended.
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22
Chop enough candied kumquats to measure 1/3 cup; mix in small bowl with 1 tablespoon kumquat syrup.
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23
Place 1 cake layer on platter.
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24
Spread 3/4 cup frosting over.
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25
Dot with half of chopped-kumquat mixture.
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26
Drizzle with half of reserved caramel.
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27
Top with second cake layer.
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28
Spread 3/4 cup frosting over.
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29
Dot with remaining chopped-kumquat mixture.
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30
Drizzle with remaining reserved caramel.
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31
Top with third cake layer.
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32
Spread remaining frosting over top and sides of cake.
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33
Arrange enough sliced kumquats in single layer atop cake just to cover.
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34
Mix pecans and ginger in small bowl.
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35
Press nut mixture halfway up sides of cake.
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36
Chill 1 hour.
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37
(Cake can be made 1 day ahead.
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38
Cover cake with cake dome; chill overnight.
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39
Cover remaining kumquat syrup; let stand at room temperature.)
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40
Drizzle some kumquat syrup over kumquats atop cake.
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41
Serve cake cold or at room temperature.
