Pumkpin and Quince Cake


When the fall is here and I have quinces on hand I can’t resist to find and create new recipe including this inspiring wonder fruit. Yes, now it’s time to bake with the fall ingredients and time to enjoy the colors of the season.

In this recipe you will find a special combination: quinces and pumpkin. To be exactly we have wine or grapes inside as well.

I know that quinces are not everywhere available and in this case I suggest to try this recipe using pears. Using pears I think the best is to poach them whole and to insert them standing in the batter.

Have fun and enjoy the fall harvest!

Pumkpin and Quince Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/


For the poached quinces

  • 1000 g quinces, peeled, sliced cored
  • 300 ml red wine, red most would be very good as well!
  • 1 piece of cinnamon
  • 100 g sugar
  • Juice of one orange
  • 1 clove, optional

For the batter of the cake:

  • 100 g butter
  • 3 eggs
  • 150 g sugar
  • 200 g flour
  • 2 teaspoon baking powdered, sifted
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom ground, if freshly grinded the seed of one pod are enough
  • 1 pinch of salt
  • 300 g pumpkin, peeled seeded and coarsely grated


  • 2-3 tablespoons slivered almonds


  1. Prepare the quinces, and in the meantime combine in saucepot wine, cinnamon, sugar and orange juice and bring to boil. Add quinces and boil for about 15 minutes until the quinces get tender but not mush. The time depends on the quinces, mine need only 10 minutes.
  2. Drain the quinces, reserve on dish and bring the juices to boil. Boil until thick and remove from heat.
  3. In a mixing bowl combine egg and butter, beat until soft. Add sugar and beat until combined. Now add all the other ingredients except of the pumpkin and beat until well combined. Fold in the pumpkin with a spatula.
  4. Preheat the oven to 180°C/350°F and pour the batter in a prepared (greased and floured) baking form (Springform) of about 26 cm (10 inches). Level the batter.
  5. Top with the quinces arranging them nicely. Pour the condensed juice over them and top with almonds.
  6. Bake for about 60-70 minutes until done (toothpick test).
  7. Enjoy cooled down, but lukewarm is delicious as well!


Author: artandkitchen

My homepages: https://artandkitchen.wordpress.com/ http://artandkitchenbyfoodfriends.wordpress.com/ https://it.pinterest.com/artandkitchen/ https://artandkitchen.tumblr.com/ https://feldschloesschentrain.tumblr.com/ https://www.facebook.com/Artandkitchen-183594651984296/ https://www.instagram.com/artandkitchenblog/

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