I love pound cake anytime of day—for breakfast with some butter and jam, for an afternoon snack with a cup of tea, or for dessert. The cherry compote dresses up the cake nicely.
For the pound cake (makes 2 loaves)
- 1 lb. organic butter from grass-fed cows (2 cups); more for the pans
- 1 lb. Sucanat, or dehydrated sugar cane juice (2 cups)
- 1 lb. organic whole-wheat pastry flour (3 cups)
- 1 lb. free-range eggs (without shells; about 8 large)
- Zest of 1 lemon
- 3 tsp. pure vanilla extract
For the cherry compote (makes about 5 cups)
- 1/2 cup maple sugar
- 3 Tbsp. kuzu root starch
- 1 1/2 cups water
- 2 1/2 lb. cherries, pitted (save juice when pitting cherries)
Make the cake
- Preheat oven to 350°F. Butter two 9×5-inch loaf pans.
- In a stand mixer, mix butter on medium speed until light and creamy.
- Add Sucanat and keep mixing until fluffy.
- Turn mixer to low and add flour.
- Add eggs one at a time and keep mixing until well incorporated.
- Add lemon zest and vanilla.
- Bake in oven for 45-50 minutes, until a toothpick inserted in the center comes out clean. (If the top gets too brown, cover cake with foil and continue baking until done.)
- Serve cake with the cherry compote on top.
Make the cherry compote
- Combine sugar, kuzu root starch, water, and cherry juice in a pan. Whisk over low heat until kuzu starts to dissolve.
- Add cherries and bring to a boil over medium heat.
- Boil for 3-5 minutes, until cherries are soft and sauce has thickened. Let cool.