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3 c Port wine
1 tb Lemon zest
1 tb Orange zest
Cake:
1 c Unsalted butter, softened
1 c Sugar
4 Eggs
2 c Flour
1 ts Baking powder
1/4 ts Ground cinnamon
1/2 c Assorted dried fruits,
Finely chopped
1 ts Vanilla
Shaker of powdered sugar
Fresh mint sprigs
Whipped cream in a pastry
Bag with star tip
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 1/2 cup remains or syrup consistency, about 25-30 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 55-65 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, powder sugar and fresh mint.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2308
Port Reduction:
Yields
4 servings
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