Festive Pound Cake with Fruit Compote

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

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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