Festive Pound Cake with Fruit Compote

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

  • Prep Time 45 min
  • Total Time 3 hr 35 min
  • 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

  • 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

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.

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.