Pound Cake With Dried Fruit And A Port Wine Reduction Sauce

Recipe Ingredients

		Port Reduction
3 cups	711ml	Port wine
1 tablespoon	15ml	Lemon zest
1 tablespoon	15ml	Orange zest
		Cake
1 cup	198g / 7oz	Unsalted butter - softened
1 cup	198g / 7oz	Sugar
4		Eggs
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 cup	73g / 2.6oz	Assorted dried fruits - finely chopped
1 teaspoon	5ml	Vanilla
		Powdered sugar - in shaker
		Fresh mint sprigs
		Whipped cream in pastry bag with star tip

Recipe Instructions

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 1/2 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.

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

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