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1
Peel, quarter, and core quinces.
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2
Cut quarters crosswise into 1/8-inch-thick slices.
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3
In a 3-quart heavy saucepan bring quince, water, sugar, honey, lemon juice, and cinnamon to a boil.
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4
Reduce heat and simmer mixture, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange).
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5
Drain quince in a large sieve and transfer to paper towels.
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6
Pat quince dry and cool.
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7
Chill quince, covered, at least 1 hour and up to 3 days.
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8
Preheat oven to 350F.
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9
Butter and flour a 9- by 2-inch round cake pan, knocking out excess flour.
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10
Into a bowl sift together twice flour, cinnamon, and salt.
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11
In another bowl with an electric mixer beat together butter and sugar until combined well.
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12
Add yolk and whole eggs, 1 at a time, to butter mixture, beating well after each addition.
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13
Beat in half of flour mixture and all of cream until just combined.
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14
Add remaining flour mixture and vanilla, beating until just combined.
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15
Fold quince slices into batter until combined well and spread batter evenly in pan.
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16
Bake cake in middle of oven 1 1/4 hours, or until a tester comes out clean, and cool in pan on a rack 20 minutes.
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17
Turn cake out onto rack and cool completely.
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18
(Cake keeps, in an airtight container at room temperature, 4 days.)
