Cornmeal Pumpkin Cake with Dried Fruit Compote

Grease a 9x2-inch round cake pan and line bottom with parchment paper. Butter and flour the parchment and sides of the pan; set aside.

In a medium bowl combine flour, cornmeal, cocoa powder, baking powder, cinnamon, baking soda, salt and nutmeg. Stir well and set aside. In a small bowl, combine pumpkin, orange juice, ginger and vanilla.

In a large mixing bowl, beat butter with an electric mixer on high speed for 30 seconds or until light and fluffy. Beat in brown sugar and granulated sugar until well-blended. Beat in eggs, one at a time, until light and fluffy, scraping bowl occasionally.

In thirds, starting with the pumpkin mixture, alternately add pumpkin mixture and the flour mixture to the beaten mixture, stirring after each addition until just blended. (Mixture will look curdled.) Fold in pecans.

Spread evenly in prepared pan. Bake for 55 to 60 minutes or until a toothpick inserted into center comes out clean. Cool 15 minutes. Turn out onto a cooling rack and remove parchment paper. Turn cake right side up on a serving plate.

For compote: In a medium saucepan combine Riesling, water and sugar. Wrap the cinnamon stick, anise, and cloves in a 4-inch square of 100-percent-cotton cheesecloth and tie with kitchen string. Add spice bag to saucepan. Cook and stir over medium-high heat until mixture comes to boiling. Add figs and cook for 2 minutes. Add apricots and cook for 2 minutes more. Add cherries and cook for 1 more minute.

Using a slotted spoon, transfer fruit to a bowl. Continue cooking liquid for about 12 minutes or until reduced to about 1 cup. Remove spice bag and discard. Pour liquid over fruit. Allow to come to room temperature, then chill, covered, up to 4 days. To serve, bring to room temperature or warm slightly, if desired.

Slice cake and serve with compote and, if you like, sweetened whipped cream.