Festive Pound Cake with Fruit Compote

 

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

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

• 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.