| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Port wine |
| 1 |
tb |
Lemon zest |
| 1 |
tb |
Orange zest |
| 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 |
INSTRUCTIONS
PORT REDUCTION
CAKE
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 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
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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