Serving Size:1 slice cake and about 1 1/2 tablespoons compote each
Bake:30 mins 325°F
Cherry-Smothered White Chocolate Pound Cake
Allow buttermilk and egg whites to stand at room temperature for 30 minutes. Preheat oven to 325 degrees F. Coat a 10-inch fluted tube pan with cooking spray for baking; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl beat granulated sugar and shortening with an electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Beat in the 2 ounces melted white chocolate.
Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan, spreading top evenly. Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean. (Cake will appear shallow in the pan.) Cool in the pan on a wire rack for 15 minutes. Invert cake onto a wire rack and cool completely.
If desired, transfer the 1 ounce melted white chocolate to a small resealable plastic bag. Snip off a tiny corner of the bag. Drizzle melted white chocolate over the cooled cake. Let stand until set.
To serve, cut cake into 16 slices and top with Cherry Compote.
In a small saucepan bring orange juice just to boiling over medium heat. In a small bowl combine the sugar and cornstarch. Stir sugar mixture into orange juice mixture. Return to boiling. Cook and stir for 2 minutes more. Remove from heat. Stir in the fresh or thawed frozen sweet cherries and, if desired, brandy. Cool slightly before serving.