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Festive Pound Cake With Fruit Compote

Southern.Crockpot's picture
Ingredients
For cake
  Sugar 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 1 1⁄2 Cup (24 tbs), softened
  Vanilla 1 Teaspoon
  Eggs 6 Small
  All-purpose flour 3 Cup (48 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Grated orange peel 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
For compote
  Dried apricots 3⁄4 Cup (12 tbs), cut up
  Sweetened dry cherries 3 1⁄2 Ounce (1 Package Or 2/3 Cup)
  Sugar 1⁄2 Cup (8 tbs)
  Orange juice 3⁄4 Cup (12 tbs)
  Brandy 1 Tablespoon
  Orange 1 Medium, peeled, chopped to make 1 cup
  Ice cream 1⁄2 Cup (8 tbs) (If Desired)
Directions

GETTING READY
1) Preheat oven hot to 350°F.

MAKING
2) Take 10-inch angel food (tube cake) pan and grease generously with shortening.
3) Lightly dust with flour.
4) In a large bowl mix 2 1/2 cups sugar and butter. Beat until light and fluffy.
5) Stir in vanilla and mix well.
6) Mix 1 egg at a time till blended.
7) In a small bowl, add flour, baking powder and salt. Mix together.
8) Add flour mixture alternately with orange peel and milk. Beat generously after each addition.
9) Pour the batter into the pan.
10) Bake for 55 to 65 minutes.
11) Let stand to cool for 15 minutes.

FINALIZING
12) Place the cake in a serving plate.
13) Let stand to cool for 1 1/2 hours.
14) In a medium saucepan, mix apricots, cherries, 1/2 cup sugar and the orange juice.
15) Heat the mixture till boiling.
16) Simmer for 10 to 15 minutes until liquid is absorbed.
17) Mix in brandy and chopped orange.

SERVING
18) Serve warm with cake and ice cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
45 Minutes
Cook Time: 
65 Minutes
Ready In: 
110 Minutes

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