Best 7 Quince Pound Cake Recipes

QUINCE POUND CAKE

Steps:

• Cook quince:
• 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. (Cake keeps, in an airtight container at room temperature, 4 days.)

QUINCE POUND CAKE

Steps:

• 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, for 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 for at least 1 hour and up to 3 days. Preheat oven to 350 degrees 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 for 1 1/4 hours or until a tester comes out clean, then cool in pan on a rack 20 minutes. Turn cake out onto rack and cool completely.

THE BEST POUND CAKE

Steps:

• Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
• In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
• Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

QUARTER OF A POUND CAKE

Steps:

• In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and mace; add to egg mixture alternately with milk. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Cut into eight slices.

CLASSIC POUND CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
• In a medium bowl, whisk together the flour, baking powder, and baking soda.
• In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
• With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
• Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
• Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
• Slice and serve.
• Enjoy!
• RECIPE BY: Morgan Baker

LUISE'S QUINCE CAKE

Steps:

• Preheat oven to 350 degrees, with rack in the center. Butter and flour an 8-by-2-inch round cake pan. Whisk together flour, baking powder, and salt.
• Beat butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes. add eggs, and beat until incorporated, about 1 minute. Beat in vanilla. Reduce speed to low, and add flour in 2 additions, alternating with the milk.
• pour batter into prepared pan. Bake until golden brown and a cake tester inserted into center comes out clean, about 40 minutes. let cool.
• Unmold cake. Using a serrated knife, cut cake into 3 layers, and brush away any loose crumbs. Beat cream and confectioners' sugar until medium peaks form. Spread 3/4 cup quince preserves on 1 cake layer, and top with 3/4 cup whipped cream and another cake layer. Repeat. Frost top and sides of assembled cake with remaining whipped cream. Refrigerate until ready to serve (up to 1 hour).

QUICK POUND CAKE

Steps:

• Cream butter and sugar. Add almond extract.
• Add eggs and flour alternately.
• Place in two greased and floured loaf pans.
• Bake at 325 degrees for 60 minutes.
• Remove from pan and cool on racks.