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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.
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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.
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