Festive Pound Cake with Fruit Compote

Looking for a classic dessert? Enjoy pound cake served with fruit compote and ice cream – perfect for festival celebration.

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  • prep time 45 min
  • total time 3 hr 35 min
  • ingredients 16
  • servings 16
 

Ingredients

Cake

2 1/2
cups sugar
1 1/2
cups butter or margarine, softened
1
teaspoon vanilla
6
eggs
3
cups all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon salt
2
tablespoons grated orange peel
1/2
cup milk

Compote

3/4
cup cut-up dried apricots
1
package (3.5 oz) sweetened dried cherries (2/3 cup)
1/2
cup sugar
3/4
cup orange juice
1
tablespoon brandy
1
medium orange, peeled, chopped (about 1 cup)
Ice cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Generously grease 10-inch angel food (tube cake) pan with shortening; lightly flour. In large bowl, beat 2 1/2 cups sugar and the butter until light and fluffy. Add vanilla; mix well. Beat in 1 egg at a time until well blended.
  • 2 In small bowl, mix flour, baking powder and salt. Add flour mixture alternately with orange peel and milk, beating well after each addition. Pour batter into pan.
  • 3 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Invert cake onto serving plate. Cool completely, about 1 1/2 hours.
  • 4 In medium saucepan, mix apricots, cherries, 1/2 cup sugar and the orange juice. Heat to boiling; simmer 10 to 15 minutes or until most of liquid is absorbed. Stir in brandy and chopped orange. Serve warm compote with cake and ice cream.
  • 1 Heat oven to 350°F. Generously grease 10-inch angel food (tube cake) pan with shortening; lightly flour. In large bowl, beat 2 1/2 cups sugar and the butter until light and fluffy. Add vanilla; mix well. Beat in 1 egg at a time until well blended.
  • 2 In small bowl, mix flour, baking powder and salt. Add flour mixture alternately with orange peel and milk, beating well after each addition. Pour batter into pan.
  • 3 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Invert cake onto serving plate. Cool completely, about 1 1/2 hours.
  • 4 In medium saucepan, mix apricots, cherries, 1/2 cup sugar and the orange juice. Heat to boiling; simmer 10 to 15 minutes or until most of liquid is absorbed. Stir in brandy and chopped orange. Serve warm compote with cake and ice cream.

EXPERT TIPS

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Expert Tips

Dried cherries are delicious, but can be a bit difficult to find and are a little pricey; if you can't find them, substitute cherry-flavored dried cranberries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
12g,
12%
Trans Fat
1g
1%
),
Cholesterol
125mg
125%;
Sodium
240mg
240%;
Total Carbohydrate
68g
68%
(Dietary Fiber
2g
2%
  Sugars
47g
47%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
4%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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