Spice Cake with Winter Fruit Compote

By • November 9, 2010 • 3 Comments



Author Notes: The day(s) before Thanksgiving is a day of shopping, prep work and making anything ahead that you can. This cake and compote can be made a day (or a couple of days) in advance. Just reheat the compote before serving. I like to use different fruits-some that will break down and some that will stay firm; some that are sweeter and some that are tart. nannydeb

Serves 10ish

Spice Cake:

  • 3 cups all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 1/2 cup sour cream
  • 2 teaspoons vanilla
  • 1/4 cup orange juice
  • 1 1/2 teaspoon orange zest
  • 3/4 cups unsalted butter
  • 1 1/2 cup sugar
  • 3 eggs
  • powedered sugar for sprinkling on top
  1. Set butter out to soften.
  2. Preheat oven to 350 degrees.
  3. Butter and flour a 10 cup bundt or tube pan. Set aside.
  4. In a medium mixing bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Set aside.
  5. In a small bowl, combine sour cream, orange juice, orange zest and vanilla. Set aside.
  6. In a large mixing bowl, cream together sugar and butter. Add eggs one at a time.
  7. Add the dry ingredients alternately with the sour cream mixture and mix until well blended.
  8. Pour into prepared cake pan and bake for 45-50 minutes or until tester comes out clean.
  9. Let the cake cool in the pan for 10 minutes and then turn out onto a cake plate to cool completely.
  10. Sprinkle cake with powdered sugar before serving.

Winter Fruit Compote

  • 2 cups water
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 4 Golden Delicious apples, cored, peeled and sliced
  • 4 Red pears, cored, peeled and sliced
  • 1 cup fresh or frozen cranberries
  • 1 Naval orange, cut in 8 pieces
  • 2 tablespoons Calvados, Grand Marnier or brandy
  1. In a large pot, bring the water, cinnamon sticks, cloves, vanilla bean and sugar to a boil for about 5 minutes.
  2. Add fruit and reduce to a simmer for 20-25 minutes or until the fruit has broken down and the liquid reduced to your liking.
  3. Remove the cinnamon sticks, cloves, vanilla bean and orange segments before serving.
  4. Serve the compote warm over a slice of cake.

Tags: can be made ahead, serves a crowd

Comments (3) Questions (0)

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

lovely!

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over 3 years ago Sagegreen

Love the warm fruit compote! Beautiful.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Wow - this sounds SO good - I bet that cake is incredibly moist, and I LOVE the warm fruit served over it. Well done!!!