1. Preheat oven to 350 degrees F. Grease a 9-by-5- inch loaf pan.
2. Prepare honey cake. In a medium mixing bowl combine 1 cup honey and hot coffee. Stir gently until honey dissolves. Add applesauce, oil, and 1 tsp. lemon zest to honey mixture and stir until well combined.
3. In a separate medium mixing bowl, combine gluten-free flour, baking powder, salt, cinnamon, ground ginger, and nutmeg, stirring with a whisk to remove any lumps.
4. Add dry ingredients to honey mixture and stir with a wooden spoon until smooth; do not over mix.
5. Pour cake batter into prepared pan and place on middle rack of preheated oven. Bake at 350 degrees F for 40 to 45 minutes. Remove from oven when a toothpick inserted into center of loaf comes out clean. Cool on a wire rack for 10 to 15 minutes. Center of cake may sink a bit as cake cools.
6. Run a knife around edge of cake and invert cake onto a platter, then flip it right side up.
7. While cake bakes, prepare compote. In a medium bowl, combine apples, pears, dried cherries, and lemon juice. Set aside.
8. In a large saucepan, combine apple juice, 1/2 cup honey, lemon zest slice, cinnamon stick or ground cinnamon, and ginger slice and place over low heat. Cook gently for 5 minutes, stirring occasionally until syrup becomes fragrant with the scent of cinnamon.
9. Add fruit mix to hot syrup. Cook over medium-low heat for another 5 minutes or until fruit is just barely soft. Compote is ready when it's bubbling and fruit is slightly soft, but not mushy. Remove lemon zest and cinnamon stick, if used, and discard.
10. Remove from heat and stir in vanilla. Both cake and compote may be made in advance and stored in refrigerator. Allow cake to come to room temperature and gently heat compote before serving.
11. To serve, place a slice of honey cake flat on a plate. Ladle 1/3 cup compote on top.
Source: Hannaford fresh Magazine, November - December 2007