Sweet Wine & Dried Fruit Poundcake
makes 2 poundcakes
- 2 cups of all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sugar
- 1/2 cup softened butter (1 stick), plus about 1 tsp softened butter for pan
- 2 large eggs
- 2 tsp Vanilla
- 1 cup fresh grated apple
- 2 tbsp orange zest
- 1/4 cup sweet dessert wine
- 1/2 cup dried fruits such as raisins, dried cherries, dried cranberries, dried figs, and dried apricots. Soak overnight in 1/4 cup sweet wine.
- Preheat oven to 350 degrees. Butter two 8-inch poundcake pans. Butter the pans, and line bottom with parchment paper. Butter the parchment paper and flour inside of pans, tapping excess out.
- In a medium bowl sift together flour, baking powder, baking soda, and salt.
- In another bowl whip together softened butter, eggs, vanilla, and sugar until creamy.
- Combine the butter mixture with the flour mixture until well incorporated.
- Add shredded fresh apple, orange zest, and wine soaked dried fruit along with the liquid. Whisk together in the batter.
- Pour the cake batter into the baking pans and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Once cake is done, let the cake cool for 1 hour. Take out of the baking pans and dust with powdered sugar and garnish with edible leaves and flowers from the garden.
- Cake tastes wonderful with a warm cup of tea.
Cook’s Notes: Swet wine cake tastes even better the following day as the lovely flavors of aromatic wine and orange zest become more pronounced the day after the cakes are baked.