Pound Cake with Cherry Compote

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.

Serves 10-12

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
  1. Preheat oven to 350°F. Butter two 9×5-inch loaf pans.
  2. In a stand mixer, mix butter on medium speed until light and creamy.
  3. Add Sucanat and keep mixing until fluffy.
  4. Turn mixer to low and add flour.
  5. Add eggs one at a time and keep mixing until well incorporated.
  6. Add lemon zest and vanilla.
  7. 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.)
  8. Serve cake with the cherry compote on top.
Make the cherry compote
  1. Combine sugar, kuzu root starch, water, and cherry juice in a pan. Whisk over low heat until kuzu starts to dissolve.
  2. Add cherries and bring to a boil over medium heat.
  3. Boil for 3-5 minutes, until cherries are soft and sauce has thickened. Let cool.