Makes 1 cake and 1 generous cup of compote

Cake

2 sticks butter (16 tablespoons), softened to room temperature

1 cup sugar

3 eggs, separated

1 cup sour cream

1 tablespoon finely minced mandarin or clementine zest

1 3/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup coarse-chopped shelled pistachios

3/4 cup fresh cranberries

2 tablespoons Grand Marnier, Cointreau or other orange liqueur

Glaze

3/4 cup fresh-squeezed clementine or mandarin juice

2 tablespoons fresh lemon juice

3/4 cup sugar

2 tablespoons butter

2 tablespoons Grand Marnier, Cointreau or other orange liqueur

Compote

2 mandarins or clementines, peeled and diced

1 1/2 cups frozen or fresh cranberries

1/2 teaspoon ground nutmeg

3/4 cup sugar

1. Preheat oven to 350 degrees. Thoroughly butter or spray with cooking spray a 2 1/2-quart Bundt pan, being careful to grease all the creases, then flour the pan and set aside.

2. To make the cake: In a mixer bowl, cream the butter and sugar with a whip attachment until fluffy. Add the egg yolks, one at a time, mixing each in until incorporated. Mix in the sour cream and zest.

3. In a small bowl, sift together the flour, baking powder, baking soda and salt, and set aside.

4. In another, clean mixer bowl, whip the egg whites with a clean whisk attachment on high speed until soft-peaked but not dry. Set aside.

5. Add the flour mixture into the creamed butter mixture in two batches, mixing it on medium speed until just incorporated. Then mix in the pistachios, fresh cranberries and Grand Marnier. Remove bowl from mixer and, with a large rubber spatula, add half of the whipped egg whites to the batter, and carefully fold in with spatula. Then add the remaining egg whites, and fold in until incorporated.

6. Scrape the batter into the prepared Bundt pan, and tap the pan gently on a counter to release any air bubbles. Bake for about 35 to 40 minutes, or until done and a cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Then unmold, carefully running a knife around edge to help release cake from pan. Place on rack, pretty side up, to cool thoroughly.

7. While the cake is cooling, make the glaze: In a small saucepan over high heat, bring the clementine juice, lemon juice and sugar to a boil, and boil down to about 1/2 cup, or until glazy. Remove from heat, and whisk in butter and Grand Marnier. Poke the cake in a few places with a toothpick, then drizzle half the glaze over the cake. Let set for 5 minutes, then drizzle remaining glaze.

8. To make the compote: In a small, heavy saucepan, combine the clementines, cranberries, nutmeg and sugar. Bring to a simmer over medium-high heat then reduce heat to medium. Cook until the cranberries have popped and the mixture is a nice compote consistency, about 6 to 8 minutes. Let cool completely before serving. Keeps up to 1 week, refrigerated.

9. Serve cake slices topped with compote.

© Kathy Casey Food Studios®-Liquid Kitchen™ www.dishingwithkathycasey.com