Pound Cake with Apple and Red Fruit Compote

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 7-cup (1.75 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides.

2. 2

   In a bowl, combine the flour, baking powder and salt.

3. 3

   In another bowl, cream the butter and 1 cup (210 g) of the sugar with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the milk until smooth.

4. 4

   In a third bowl, whisk the eggs and remaining sugar with an electric mixer until the mixture has tripled in volume and falls from the beaters in a ribbon, about 10 minutes. Fold the egg mixture into the cake batter using a whisk. Spread the batter out in the prepared pan.

5. 5

   Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould. The cake will keep for 3 days in an airtight container at room temperature.