Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe received our Test Kitchens' highest rating. The sauce is delicious served over ice cream, as well. For a pretty presentation, cut each slice in half. Place the two halves on a plate, and top them with compote.

David Bonom
Recipe by Cooking Light June 2007

Gallery

Credit: Jeff Kauck; Styling: Andrea Kuhn

Recipe Summary

Yield:
16 servings (serving size: 1 slice cake and 1/4 cup compote)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.

  • Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.

  • Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.

  • To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.

Nutrition Facts

319 calories; calories from fat 28%; fat 9.9g; saturated fat 5.8g; mono fat 2.6g; poly fat 0.6g; protein 4.4g; carbohydrates 54.8g; fiber 1.6g; cholesterol 50mg; iron 1.5mg; sodium 260mg; calcium 68mg.
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