Page 23 - Allisons Magazine Holiday 2021 Issue 04

RYE POUND CAKE

with Stone Fruit Compote

and Hard Cider Syrup | SERVES 6–8

Ingredients: Instructions:

Cake: 1. Preheat oven to 350°F.
1 pound (4 sticks) butter, softened 2. Using an electric mixer fitted with whisk attachment, whip butter

3 cups sugar until fluffy. Continue to whip butter while adding in the sugar,
6 eggs one cup at a time, until blended. Whisk in eggs until combined,

4 cups rye flour and slowly add in flour one cup at a time. Whisk in milk and then
almond extract until batter is smooth.
¾ cup milk

1 teaspoon almond extract 3. Grease a Bundt pan with nonstick spray, and spoon in batter. Bake
for 30–35 minutes or until cake is cooked thoroughly. Check for
Compote: doneness using a toothpick: pierce the cake, and if the toothpick
1 cup cherries, pits removed, comes out clean, the cake is done. Let rest for 30 minutes.
and chopped
4. While cake is resting, combine compote ingredients in a medium
1 cup peaches, pits removed, saucepan over medium-high heat. Bring to a simmer, stirring
and chopped
frequently, and cook for 15 minutes or until fruit is tender and
1 cup plums, pits removed, and chopped sauce has thickened. Let cool to room temperature.
2 tablespoons brown sugar
5. In a medium saucepan over medium-high heat, bring hard cider
1 lemon, zested and juiced
and sugar to a simmer, whisking frequently, for 10 minutes. Reduce
1 teaspoon cinnamon heat to medium-low, and whisk in cornstarch until combined and

thickened. Let cool to room temperature.
Syrup:
6. Carefully remove cake from Bundt pan, and sprinkle with
12 ounces hard apple cider
powdered sugar. Top with compote, then drizzle with syrup.
2 tablespoons sugar
1 tablespoon cornstarch Tips: The compote and cider syrup will continue to thicken as they cool
(diluted with 2 tablespoons of water) to room temperature. Store covered in the refrigerator for up to a week
for easy prep.
Powdered sugar

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