Pound Cake - Cranberry Orange with fruit compote

By mariannefeldman

Ingredients

• 1 1/4 cups unsalted butter, room temp
• 8 ounces cream cheese, room temp
• 2 cups sugar
• 6 eggs
• 1/2 teaspoon vanilla
• 2 oranges, grated zest only
• 4 cups flour, all purpose
• 2 teaspoons baking powder
• pinch cloves, ground
• pinch salt
• 2 1/2 cups cranberries, fresh, chopped
• powdered sugar
• fruit compote - recipe follows

Details

Servings 1

Preparation

Step 1

Preheat oven to 350

Cream butter, cream cheese & sugar til light & fluffy

Mix in eggs on low speed, 1 at a time;add vanilla & orange zest, scraping the sides of the bowl often

Stir together flour, baking powder, cloves & salt. Add to batter & mix on low speed til smooth. Do not overbeat.
Stir in cranberries

Pour into non stick or perpared (greased & floured) 8 or 9" bundt pan

Bake 50 - 55 mins or until inserted pick comes out clean

Cool thoroughly at room temp, remove from pan

Dust with powdered sugar

Spoon compote into center & serve

Compote:
1 orange, rind sliced off & juiced (1/4 cup juice)
2 1/2 cups sugar, divided
2 cups fresh cranberries, divided
1 cup dried cranberries
1 cinnamon stick
1 tsp vanilla
To make optional candied orange zest: carefully remove all orange flesh & pith from rind. Cut rind into 1/4" strips.
In small bowl over high heat bring rind & 2 cups water to boil. Drain, repeat boiling & draining process 2 more times
Return rind to pan, add 1 cup sugar & 2 cups water, bring to boil.Lower heat & simmer 10 mins. Remove from heat, let cool & drain liquid
In saute pan, combine 1 cup fresh cranberries, dried cranberries, cinnamon, vanilla, 1 1/2 cups sugar, juice & 1 cup water
Bring to boil, reduce heat & simmer til thick, about 20 mins
Remove from heat, add remaining 1 cup cranberries & optional candied orange zest.
Stir to combine
Serve warm or chilled with cake. Makes about 3 cups