Recipe - Pound Cake With Dried Fruit And A Port Wine Reduction Sauce

PORT REDUCTION
3 cup Port wine
1 tablespoon Lemon zest
1 tablespoon Orange zest

CAKE
1 cup Unsalted butter; softened
1 cup Sugar
4 Eggs
2 cup Flour
1 teaspoon Baking powder
One fourth teaspoon Ground cinnamon
One half 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

ESSENCE OF EMERIL SHOW#EE2308

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 One half cup
remains or syrup consistency, about 2530 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 5565
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

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998