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1
Sift the flour and baking powder together.
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2
Add the salt.
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3
Whisk 3 eggs together in a large bowl.
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4
Whisk in the sugar, melted butter, rum, extracts, and orange juice.
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5
Fold in the dry ingredients, and let the batter rest in the refrigerator for 30 minutes.
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6
Preheat the oven to 400F.
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7
Lightly butter a loaf pan.
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8
Pour three-quarters of the batter into the pan, and spoon b cup compote over it.
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9
Top with the remaining batter, letting some of the berries show through.
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10
Beat the remaining egg, and brush it over the batter.
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11
Sprinkle a handful of sugar over the top.
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12
Bake about 1 hour, until a toothpick inserted into the center comes out clean.
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13
Let the cake cool completely on a rack.
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14
Cut into 3/4-inch slices, and butter lightly on both sides.
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15
Warm the remaining compote in a small saucepan over low heat.
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16
Heat a griddle or large cast-iron pan over medium-high heat.
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17
Toast each slice of cake lightly for a minute or two on each side, until its golden brown and crispy.
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18
Arrange the slices, slightly overlapping, on a large platter.
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19
Spoon the warm compote over the slices of cake, and serve with a small pitcher of cream.
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20
Pour the sugar into a medium pot.
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21
Cut the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into the sugar.
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22
Add 1/3 cup water, and bring to a boil over medium heat, without stirring.
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23
Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.
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24
While the sugar is caramelizing, stir 2 tablespoons water into the cornstarch in a small bowl (this is called a slurry and will help thicken the fruit juices).
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25
Set aside.
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26
When the sugar has reached an amber caramel color, add half the blackberries and the brandy to the pot.
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27
The sugar will harden.
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28
Continue cooking for another 3 to 5 minutes, without stirring, over medium-low heat, until the berries release their juices and the sugar dissolves.
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29
Strain the berries over a bowl, and pour the liquid back into the pot.
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30
Transfer the cooked berries to the bowl, and stir in the remaining uncooked blackberries.
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31
Bring the blackberry caramel back to a boil over medium heat, and slowly whisk in the cornstarch slurry, a little at a time.
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32
Cook a few more minutes, stirring often, until the sauce thickens.
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33
Pour the thickened juices over the berries, and stir to combine.
