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Cider Cake with Plum Compote




Source of Recipe


Internet


List of Ingredients




1/2 cup butter
3/4 cup granulated sugar
2 eggs
2 cups flour
1 teaspoon baking powder
Pinch salt
1 teaspoon grated nutmeg
1/2 cup cider
2 tablespoon Calvados or brandy

PLUM COMPOTE
6 plums
1/4 cup cider
1 cup red currant jelly


Recipe



This excellent, plain cake is wonderful with a cup of tea. It is even better after sitting for a day. Served with warm plum compote, it makes a superb dessert. The compote can be made up to 4 hours ahead of time but it tends to thin out if made too early. Apples and grapes may be used instead of plums but sauté the apples in butter until tender. The cake will keep for up to 2 weeks. Non-alcoholic cider may be used but alcoholic cider will keep the cake fresh and moist for a longer period of time.

Preheat oven to 350oF. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time.

Sift together flour, baking powder, salt and nutmeg. Beat half the flour mixture into the butter and sugar mixture, then beat in all the cider, then the remaining flour mixture. Beat in Calvados.

Line an 8 inch square greased cake pan with parchment paper. Pour in batter and bake for 45 minutes or until cake tester comes out clean. Cool in pan for 10 minutes. Turn out on wire rack and cool completely.

Cut plums, remove pit and slice into quarters or eighths, depending on size.

Place cider and red currant jelly in pot on medium heat. Bring to a boil, stirring occasionally, until jelly is liquified (about 3 minutes).

Reduce heat to medium low, add plums and poach in liquid until slightly softened (about 5 minutes). Remove plums, raise heat and boil sauce down until slightly thickened (about 6 to 10 minutes).

Return plums and cool. Serve with cake.

Serves 6.