Quince cake from Jamie Magazine, November 2015 (#63) (page 32)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on November 19, 2015

    I like the taste of this distinctively Christmas-spiced cake, although I wasn't too happy with the appearance - the cake did sink in the middle after taking it out of the oven at 45 minutes. I used pears instead of poached quinces, which worked fine. Most of those ended up at the bottom of the cake, as it's a very light and fluffy batter to begin with. The cake looks very dark due to the spices and dark brown sugar used. All in all, not bad; the husband loved it ("one of the best cakes he's ever eaten"), so will probably make again with the pears on top (which should then sink into the dough).

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