Black Pepper Cake with Stewed Quince

This image courtesy of Tom Eckerle

Cooking Methodbaking


Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionBuffet, Cocktail Party

Recipe Coursedessert

Equipmentelectric mixer


Taste and Texturebuttery, spiced, sweet

Type of Dishcake


  • Butter and flour, for the mold
  • ¼ pound plus 4 tablespoons unsalted butter
  • ¾ cup packed dark brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¾ teaspoon cinnamon
  • 2 teaspoons freshly milled black pepper
  • 1 cup buttermilk
  • 4 large quince
  • Juice of 1 lemon
  • ¾ cup sugar
  • 1 small cinnamon stick
  • 1-quart kugelhopf mold
  • Electric mixer


  1. Preheat the oven to 350°.

  2. Butter and flour the kuglehopf mold; set aside. In a mixing bowl, cream together the butter and sugars. One at a time, add the eggs and mix well. Beat in the vanilla. Sift together the dry ingredients and spices. Alternately add the dry ingredients and the buttermilk to the butter and egg mixture. Pour the batter into the mold and bake for 1 hour or until the cake pulls away from the sides of the pan.

  3. Cool in the pan for 10 minutes. Invert the cake onto a serving plate and unmold.

  4. For the Stewed Quince: Peel, core, and roughly chop the quince. Place the fruit in a small non-aluminum saucepan and toss with the lemon juice, sugar and ¼ cup water. Add the cinnamon, place over low heat and cover. Simmer, stirring from time to time, until the fruit begins to give off juice and soften.

  5. Serve warm with the cake.


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