Applesauce Cake with Poached Quince and Rum Caramel Sauce Recipe | James Beard Foundation
Applesauce Cake with Poached Quince and Rum Caramel Sauce The combination of spicy cake, quince, caramel, and ice cream is homey and delicious.
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Cooking tools:
- Stand mixer
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- Baking pan
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Toothpick
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Cookie cutter
- Plate
- Ice cream scoop
- Cooling rack
Ingredients
- 1 cup (1/2 pound) unsalted butter, at room temperature
- 2 cups sugar
- 2 eggs
- 2 cups applesauce, puréed until very smooth
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 scant teaspoon nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 cups water
- 3 cups late-harvest dessert wine (sweet Riesling or Semillon)
- 3 whole cloves
- 1/2 stick cinnamon
- 1 sprig rosemary
- 1 pinch salt
- 4 quinces, peeled and cored
- 1 1/4 cups sugar
- 1/4 cup water
- 1 1/2 cups heavy cream
- 3 ounces Myer’s Rum or other dark rum
- 1 quart premium vanilla ice cream
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