A surprising twist is given to the standard pound cake by drizzling it with lip-smacking port-wine reduction sauce. This zesty port-wine sauce can also be used with pancakes, waffles or cupcakes. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Pound Cake With Dried Fruit And A Port Wine Reduction Sauce Pound Cake With Dried Fruit And A Port Wine Reduction Sauce Recipe | RecipeSavants.com PT2H30M Serves 1 Ingredients: 1 Cup Unsalted Butter 1 Cup Sugar 4 Eggs 0.5 Cup Assorted Dried Fruits 2 Cups Flour 0.25 Teaspoon Ground Cinnamon 1 Teaspoon Vanilla 1 Teaspoon Baking Powder 3 Cups Port Wine 1 Tablespoon Lemon Zest 1 Tablespoon Orange Zest 1 Whipped Cream 1 Fresh Mint Sprigs 1 Powdered Sugar Preheat oven to 325 degrees F. Grease and flour a 9x5x3-inch loaf pan. For the sauce; mix together the port wine, orange and lemon zest n a small pan and bring to a boil. Reduce the heat to low and simmer for about 25-30 minutes, stirring occasionally. For the cake; Beat together the butter and sugar in a bowl with an electric mixer till creamy. Beat in eggs, one at a time till well combined. Mix together the flour, baking powder, vanilla, cinnamon and dried fruit in another bowl. Slowly, add flour mixture into butter mixture, beating on low speed till just combined. Place the mixture into prepared pan evenly and bake for about 55-65 minutes. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes. Carefully, invert the cake onto wire rack to cool completely before slicing. Cut into desired size slices. Arrange the slices onto a large serving plate. Drizzle with the port wine reduction. Serve with the garnishing of whipped cream, powder sugar and fresh mint.

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