Quince Pound Cake

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.