Poppy Seed and Vanilla Pound Cake with Citrus Plum Compote

  1. For the pound cake:
  2. Postion the rack in the middle of the oven and preheat oven to 350F.
  3. Grease a 9- by 5-inch loaf pan with butter, then flour it.
  4. Add flour, poppy seeds, baking powder, and salt in a large bowl, whisk until well blended.
  5. Scrape seeds from vanilla bean with tip of a paring knife into a bowl, then add butter and sugar, beat with an electric mixer at medium-high speed until pale and fluffy, 2 to4 minutes.
  6. Add eggs 1 at a time, beating well after each adding.
  7. At low speed, add flour mixture in 3 batches, alternating with half and half, starting and finishing with flour, and blending until just incorporated.
  8. Spoon batter into loaf pan, smoothing top.
  9. Bake until golden, brown and a wooden stick inserted into center comes out with crumbs adhering, 60 minutes to 80 minutes.
  10. Cool in pan for half an hour.
  11. Run a knife around edge of cake to loosen, then invert cake onto a wire rack.
  12. Cool completely, right side up.
  13. To make the compote:
  14. Add fruit, 1/2 cup sugar or to taste, 1 teaspoon zest, and lemon juice in a medium saucepan, stir until well mixed.
  15. Simmer, stirring once a while, until fruit starts falling apart and liquid is slightly syrupy, 30 to 35 minutes.
  16. Remove from heat and mix in remaining 1/2 teaspoon zest and nutmeg.
  17. Transfer to a bowl and let cool.
  18. Serve warm or at room temperature.

cake flour, poppy seed, baking powder, salt, vanilla bean, butter, sugar, eggs, light cream, wedges, sugar, lemon zest freshly, lemon juice freshly squeezed, nutmeg

Taken from recipeland.com/recipe/v/poppy-seed-vanilla-pound-cake-c-51969 (may not work)

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