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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Servings 16

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ingredients 16
Prep Time 45 min
Total Time 3 hr 35 min

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

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Directions

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.