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1
For the pound cake:
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2
Postion the rack in the middle of the oven and preheat oven to 350F.
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3
Grease a 9- by 5-inch loaf pan with butter, then flour it.
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4
Add flour, poppy seeds, baking powder, and salt in a large bowl, whisk until well blended.
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5
Scrape seeds from vanilla bean with tip of a paring knife into a bowl, then add butter and sugar, beat with an electric mixer at medium-high speed until pale and fluffy, 2 to4 minutes.
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6
Add eggs 1 at a time, beating well after each adding.
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At low speed, add flour mixture in 3 batches, alternating with half and half, starting and finishing with flour, and blending until just incorporated.
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8
Spoon batter into loaf pan, smoothing top.
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9
Bake until golden, brown and a wooden stick inserted into center comes out with crumbs adhering, 60 minutes to 80 minutes.
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10
Cool in pan for half an hour.
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11
Run a knife around edge of cake to loosen, then invert cake onto a wire rack.
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12
Cool completely, right side up.
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13
To make the compote:
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Add fruit, 1/2 cup sugar or to taste, 1 teaspoon zest, and lemon juice in a medium saucepan, stir until well mixed.
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15
Simmer, stirring once a while, until fruit starts falling apart and liquid is slightly syrupy, 30 to 35 minutes.
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16
Remove from heat and mix in remaining 1/2 teaspoon zest and nutmeg.
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Transfer to a bowl and let cool.
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18
Serve warm or at room temperature.
