Toasted Orange-Scented Pound Cake with Fresh Berry Compote

By miss5elements

Created by Rori Trovato
Oprah.com | January 01, 2006

Cake can be made up to 2 wks in advance, wrapped in plastic, sealed in a freezer bag, and frozen. Defrost the day before serving. The compote can be made up to 1 day in advance, covered, refrigerated, & brought to room temperature before serving. If you can't find quality fresh berries, you can substitute frozen thawed strawberries, raspberries, & blueberries.

Ingredients

• 1 cup butter, softened, plus more for greasing
• 2 cups granulated sugar
• 5 large eggs
• 1/4 cup sour cream
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons orange zest
• 2 tablespoons orange liqueur, optional
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 pint strawberries, hulled and quartered lengthwise
• 1 pint raspberries
• 1 pint blueberries
• 3/4 cup sugar
• 1/3 cup orange liqueur or orange juice

Details

Servings 8
Adapted from oprah.com

Preparation

Step 1

To make cake: Preheat oven to 350°. Butter and flour a 9 x 5 loaf pan; set aside.

In a large mixing bowl, beat sugar and butter at medium speed, scraping bowl often, until creamy, 2 to 3 minutes. Continue beating, adding eggs 1 at a time, until well mixed, 2 to 3 minutes total. Add sour cream, milk, vanilla, orange zest and orange liqueur, if using. Beat until well mixed, scraping bowl often, 1 to 2 minutes. Reduce speed to low. Add flour and salt; beat until just moistened.

To make compote: Combine berries, sugar and orange liqueur or orange juice. Stir until sugar dissolves. Let sit at room temperature at least 1 hour.

To serve, preheat oven to 375°. Cut pound cake into 8 to 10 slices. Place on a rimmed baking sheet and toast until golden, 7 to 9 minutes. Arrange slices on a serving platter and either drizzle with compote or serve compote in a bowl on the side.