Pound Cake With Dried Fruit And A Port Wine Reduction Sauce
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.
Pound Cake With Dried Fruit And A Port Wine Reduction Sauce
RecipeSavants.comA 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, RecipesEggsAmericanPound Cake With Dried Fruit And A Port Wine Reduction SaucePT2H30MServes 1
Ingredients:
1 Cup Unsalted Butter1 Cup Sugar4 Eggs0.5 Cup Assorted Dried Fruits2 Cups Flour0.25 Teaspoon Ground Cinnamon1 Teaspoon Vanilla1 Teaspoon Baking Powder3 Cups Port Wine1 Tablespoon Lemon Zest1 Tablespoon Orange Zest1 Whipped Cream1 Fresh Mint Sprigs1 Powdered SugarPreheat 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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