cup quince poaching liquid (or other juice or milk)
Serving Size: 1 (94) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 144 g45 %
Total Fat 16 g24 %
Saturated Fat 9.7 g48 %
Cholesterol 85.7 mg
Sodium 190.6 mg
Dietary Fiber 0.9 g3 %
Sugars 25.1 g100 %
Protein 3.7 g
Melt the butter in a pot.
Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble.
Remove from heat add quince slices stir once until coated.
Once not to hot arrange the fruit in the bottom of a greased pan, taking care with the pattern and remembering that this will end up being the top of the cake. Sprinkle over the cherries and set aside.
Preaheat oven to 350°F/190°C.
With the food pocessor combine sugar, butter until fluffy.
Add eggs and pulse again.
In a separate bowl stir together the flour, baking powder and salt.
Stir half the dry mixture into the wet mixture.
Now add milk and quince poaching liquid and combine.
Fold in the remaining dry ingredients, and then pour mixture over the fruit.
Bake in pre-heated oven for 45 mins – 1 hr or until the cake pulls away from the sides of the pan and a skewer inserted into the centre comes out clean.
Cool cake in pan on a wire rack for about 20 mins, then turn cake out onto serving plate.
Note: You can use fresh quinces as well, but prior use cook them slowly with the caramel until soft. If they produce too much liquid, you can use some of it for the cake-dough.