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Pound Cake with Dried Fruit and a Port Wine Reduction Sauce
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Port Reduction:
3 cups port wine
1 tablespoon lemon zest
1 tablespoon orange zest
Cake:
1 cup unsalted butter, softened
1 cup sugar
4 eggs
2 cups flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 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
Preheat oven to 325 degrees F. 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 1/2 cup remains or 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.
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