Pound cake with dried fruit & a port wine reduction sauce

4 servings

Ingredients

Quantity Ingredient
1 === port reduction ===
3.00 cup port wine
1.00 tablespoon lemon zest
1.00 tablespoon orange zest
1 === cake ===
1.00 cup unsalted butter; softened
1.00 cup sugar
4.00 eggs
2.00 cup flour
1.00 teaspoon baking powder
¼ teaspoon ground cinnamon
½ cup assorted dried fruits; finely chopped
1.00 teaspoon vanilla
1 powdered sugar; in shaker
1 fresh mint sprigs
1 whipped cream in pastry bag with st; ar tip

Directions

Preheat oven to 325 degrees. Grease and flour a 9- by 5- by 3-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 of syrup consistency, about 25 to 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 to 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, powdered sugar and fresh mint. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2308 broadcast 02-28-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-12-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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