Pound cake with dried fruit and a port wine reduction sau
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Port wine |
| 1 | tablespoon | Lemon zest |
| 1 | tablespoon | Orange zest |
| Cake: | ||
| 1 | cup | Unsalted butter, softened |
| 1 | cup | Sugar |
| 4 | Eggs | |
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Ground cinnamon |
| ½ | cup | Assorted dried fruits, |
| Finely chopped | ||
| 1 | teaspoon | Vanilla |
| Shaker of powdered sugar | ||
| Fresh mint sprigs | ||
| Whipped cream in a pastry | ||
| Bag with star tip | ||
Directions
Preheat oven to 325 degrees. Grease and flour a 9x5x3 inch loaf pan.
For the sauce: In a small sauce pan, combine the port wine and zest together. Bring up to a boil. Reduce to a simmer and reduce mixture until ½ cup remains or syrup consistency, about 25-30 minutes. For the cake: Cream the butter and sugar together. Beat in one egg at a time into the butter mixture, scraping the bowl often. Combine the flour, spices, and fruit, together. Gradually add flour mixture to butter mixture, beating on low speed just till combined. Pour into prepared pan and bake for 55-65 minutes. Remove the cake from the pan and cool on a wire rack. Stack a couple of slices in the center of a plate. Drizzle with the port wine reduction. Garnish with whipped cream, powder sugar and fresh mint.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2308
Port Reduction: