Fruit Compote Cake Recipe

Compote: One or two days ahead, place the dried fruits in a bowl and cover with the boiling water. Let the fruit sit in the water for an hour and then drain.

Place the fruit in a saucepan and add all the remaining ingredients.

Bring this mixture to a boil, reduce the heat, and simmer for 50-60 minutes. The fruit should be tender but not falling apart. If needed, add more sugar or orange juice, to taste.

Remove the cinnamon sticks and vanilla bean pod, if used.

Refrigerate until ready for use.

Cake: Prepare the cake mix as directed on the box, substituting milk for the water.

Pour the batter into a floured 9 x 13-inch pan.

Spoon the compote gently onto the batter. If you have any leftover pie filling (cherry, apple, blueberry) spoon that onto the batter also. The more fruit the merrier.

Combine and stir to mix, the flour, brown sugar, and cinnamon in a bowl.

Cut in the butter with a fork or pastry cutter until the mixture is crumbly. Stir in the almonds if using.

Sprinkle the sugar and cinnamon mixture over the top of the cake.

Bake for an hour at 350 or until the cake is done; cake tester should come out clean.

Top cooled cake with optional powdered sugar icing made with 1 cup powdered sugar and 4 teaspoons milk. stirred until smooth, and drizzled over the cake.