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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
- 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
- Set butter out to soften.
- Preheat oven to 350 degrees.
- Butter and flour a 10 cup bundt or tube pan. Set aside.
- In a medium mixing bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Set aside.
- In a small bowl, combine sour cream, orange juice, orange zest and vanilla. Set aside.
- In a large mixing bowl, cream together sugar and butter. Add eggs one at a time.
- Add the dry ingredients alternately with the sour cream mixture and mix until well blended.
- Pour into prepared cake pan and bake for 45-50 minutes or until tester comes out clean.
- Let the cake cool in the pan for 10 minutes and then turn out onto a cake plate to cool completely.
- 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
- In a large pot, bring the water, cinnamon sticks, cloves, vanilla bean and sugar to a boil for about 5 minutes.
- 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.
- Remove the cinnamon sticks, cloves, vanilla bean and orange segments before serving.
- Serve the compote warm over a slice of cake.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert