Makes enough for a review session with 15 students; in fact, I doubled this recipe, and had a little more than necessary, but not too much more.
Preheat oven 350°F. Wash and core
- 1 large or 2 small quinces
Prepare a couple loaf pans or one 9x13-inch pan: grease, then line with parchment, then grease again. Or a bunch of muffin tins, spray-greased. In standing mixer with paddle, combine (all numbers rough)
- 2 cups whole wheat pastry flour
- 1 cup sugar
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 tsp baking powder
- 1/8 tsp nutmeg and/or clove
- 1/2 cup vegetable oil
- 3 eggs
When quinces are easily mushed, scoop quinces into batter, one third at a time. Batter will be very liquidy. Pour into prepared pans, filling about 2/3 to the top. Bake 20-40 minutes (muffins are done in 20; glass lasagna pan takes about 25-30; large metal pan will take longer). Cake is done when tester comes out clean. Let cool before cutting for a stable, moist crumb, or enjoy a sticky gooey treat.
Remove from pans with parchment still on the bottom. Slice and load into tupperware, using parchment (or wax paper) to separate layers. Bring to review session, in an effort to bribe your students.