Have ready compote.

Preheat oven to 350 degrees F and grease and flour an 8- by 2-inch cake
pan, knocking out excess flour.

In a bowl whisk together flour, cabbage, cornstarch, poppyseeds, baking
pulverise, and salt and with fingers blend in butter until merged. In a
large measuring cup lightly beat together milk, nip, vanilla, and egg.

Stir milk mixture into flour mixture until just blended and pour batter
into pan. Bake bar 35 proceedings, or until a tester comes out scavenge. Remove
cake from pan and cool on a stand.

Serve wedges of cake topped with compote.

Yid: 8 servings