Ginger Quince Cake

Quince

Recently, a neighbor gave me a whole bucket of quince. It’s a beautiful aromatic fall fruit. So, of course, I had to come up with some fun ways to use it.

My first project was to make the traditional Quince Paste. And, if you’re unfamiliar with quince, you’ll want to check out that post and learn more about this unusual fruit.

I’ve shared the bucket of quince with a couple people and the first question each of them have is, “what’s a quince?”.

Well, it’s a tough, fibrous cousin to pears and apples. But you wouldn’t want to eat it raw, it’s just a bit too tough and not juicy at all.  But cooked, it takes on a sweet delicious flavor and texture. And, again, that aroma is so good.

What can I use instead of quince?

Can’t find quince in your neck of the woods but you still want to try this cake? Simply sub in apples or pears, and make this following the same instructions. Poaching time may change based on a different fruit, but everything else will stay roughly the same. Of course, the flavors will change a bit too.

How to make

Be sure to scroll down to the printable recipe card below for full instructions and ingredient amounts. But here’s the gist of it with a few tips.

Poach the quince

First, you’ll prep the fruit. This is the hardest part of the recipe. Peel it and slice it. I just take slices off, leaving the core behind. If you have one of those cool apple peelers they work great here. And an electric one would be even cooler. Or, peel them with a veggie peeler or a sharp knife.

Next, the prepped fruit is poached in syrup for 20 to 40 minutes. Poaching time will vary depending on how ripe the quince are, and how thickly they’re sliced.

Drain the poached fruit, reserving the poaching liquid. You’ll use some of the liquid for the cake. This liquid helps add flavor, moisture, and thanks to all the natural pectin in the fruit, it will thicken the cake.

The poaching liquid is also a great syrup that you can use for mocktails, cocktails, over desserts like ice cream and cake, or over oatmeal or pancakes for breakfast.

Chop the poached quince; it’s nice and soft now and easy to chop. You’ll want bite sized pieces that’ll fit on a fork.

There will be extra poached quince, more than you need for this cake. You can store the extra poached fruit in the leftover syrup and use it to add to desserts and breakfasts as well.

Make the cake

Next up, the making the cake is simple. Prep the cake pan. You can use an 8′-inch or 9′-inch round cake pan or spring form pan. Butter the pan and line it with parchment paper.

Mix the dry ingredients together in a bowl.

And, in a separate bowl, whisk the eggs, sugar, and vanilla until foamy. Whisk the poaching liquid and melted butter into the egg mixture.

Then gently fold the two together, and fold in the quince and the candied ginger.

My store carries already diced candied ginger – making it super convenient to add to the cake. You can also buy larger slices of candied ginger and chop it into small bits.

Pour the mixture into the prepared pan, and smooth the top. Bake for 40-50 minutes or until a cake tester or toothpick comes out clean and the cake is golden brown.

Let cool completely on a wire rack before removing the cake from the pan.

Dust with powdered sugar. Serve topped with freshly whipped cream (check out my mason jar whipped cream recipe) or creme fraiche if desired. Drizzle a little salted caramel over the top for a grand finale dessert.

Want to spice it up a bit? I think it would be divine with a little cardamom or cinnamon added to it.

Storage

Always make sure any cake has cooled completely before storing it in any container. Storing a warm cake traps moisture, which can lead to a soggy cake or mold. 

To store quince cake, wrap it tightly to prevent it from drying out and place it in an airtight container. It can be stored at room temperature in a cool, dry place away from direct sunlight or heat sources for 2-3 days. Store it in the fridge for up to 5 days.

Refrigerated cake can become firm due to the butter solidifying. For the best texture and flavor, let it sit at room temperature for about 20-30 minutes before serving. But it’s still great straight from the fridge.

For longer storage, it can be frozen. Slice it, so it’s easy to take a piece out to enjoy. Wrap it in plastic wrap, then cover in foil, and place in a freezer-safe zip-top bag or airtight container. When you’re ready to eat, thaw the frozen cake in the refrigerator overnight.

More fruit filled cakes

Love fruit and cake? Be sure to check out my Apple Walnut Cake, Blueberry Cottage Cheese Cake, Coconut Guava Cake, Swiss Gingerbread (Leckerli), and Apple Crumb Cake.