Cranberry Pistachio Bundt Cake With Ruby Citrus Compote

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   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.

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   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.

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

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   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.

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   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.

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   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, c

* Per serving · 4 servings · Values may vary.