Oh what an autumnal combination! Sweet quinces paired with the tang of apple in the cake, and sweet golden syrup paired with the tang of cream cheese in the frosting. It’s sure to become a family favourite in no time.
In a large pot, add the chopped quince and apple with a couple of tablespoons of water. Stew over medium heat for about 15 minutes until soft.
Set aside to cool.
Meanwhile, preheat oven to 180C.
in a large bowl, cream butter and sugar together until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in the stewed quince and apple, and milk.
Fold in the flour, baking powder, ginger and cinnamon. Stir until just combined.
Grease and flour or line a 20cm cake tin.
Pour the batter into the tin and bake in the preheated oven 35-45 minutes, or until a skewer inserted into the centre comes out clean.
Turn out onto a wire rack to cool completely before icing.
For the frosting: Whip the cream cheese and golden syrup until soft, then fold in the icing mixutre. You may need a drop or two of milk if it is too thick, but be careful of it softening too much. Use your judgement.
