Recipe Archives->Cakes->Quince Pound 01

Quince Pound Cake
Serves 10 to 12
                                                                                
2 medium quinces (about 1 pound total)
2 cups water
3/4 cup sugar
1/2 cup honey
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1 3/4 cups cake flour (not self-rising)
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
1 large egg yolk
3 whole large eggs
1/2 cup heavy cream
1 teaspoon vanilla

Peel, quarter, and core quinces. Cut quarters crosswise into
1/8-inch-thick slices. In a 3-quart heavy saucepan bring quince,
water, sugar, honey, lemon juice, and cinnamon to a boil. Reduce
heat and simmer mixture, stirring occasionally, 2 1/2 hours (quince
will be deep pinkish orange). Drain quince in a large sieve and
transfer to paper towels. Pat quince dry and cool. Chill quince,
covered, at least 1 hour and up to 3 days.

Preheat oven to 350 F. Butter and flour a 9- by 2-inch round cake
pan, knocking out excess flour.

Into a bowl sift together twice flour, cinnamon, and salt. In another
bowl with an electric mixer beat together butter and sugar until
combined well.  Add yolk and whole eggs, 1 at a time, to butter
mixture, beating well after each addition. Beat in half of flour
mixture and all of cream until just combined. Add remaining flour
mixture and vanilla, beating until just combined. Fold quince slices
into batter until combined well and spread batter evenly in pan.

Bake cake in middle of oven 1 1/4 hours, or until a tester comes
out clean, and cool in pan on a rack 20 minutes. Turn cake out onto
rack and cool completely. 

Printable version: quince-pound01.txt.