Photo: David Holifield
Rosemary Pound Cakes with Port-Soaked Dried Fruits
15 ingredients
openrecipes
Fresh rosemary, with its woodsy character and resinous hints, gives these miniature pound cakes a decidedly savory edge. A hearty compote of spice-infused port and chunky dried fruits is full of concentrated flavors that perfectly match the bold taste of the cakes.
Estimated Nutrition (whole recipe, rough)
766
Calories
21g
Protein
19g
Fat
127g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Fruits | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups mixed dried fruits, such as cranberries, figs and apricots
- 8 juniper berries
- 1 tsp. black peppercorns
- 1 cup port
- 1 2/3 cups sugar
- 2 cinnamon sticks
- Nonstick cooking spray
- 16 Tbs. (2 sticks) unsalted butter
- 4 small fresh rosemary sprigs
- 1 1/4 cups cake flour
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 1/2 tsp. pure vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes