Sweet Wine & Dried Fruit Poundcake
makes 2 poundcakes

Ingredients:

• 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.

Directions:

• 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.