Cranberry Custard Pound Cake for #RieslingToFeast
November, 2014 · By Coryanne Ettiene
Holidays can be a wonderful mix of laughter and mayhem. And this year with only a few short weeks between Thanksgiving and Christmas I’m taking all the short cuts I can to ensure that there is plenty of time for laughter, and mayhem lingers on the sidelines; especially in the kitchen where all the merriment is born. My freezer is bursting with short cuts this year, among them is my favorite treat of all…..pound cake. And while I have teamed up with Sara Lee and Pacific Rim Wines for a Riesling To Feast to create a fabulous holiday treat, this is a good time to admit that despite loving pound cake dolled up, I eat it frozen too. Sometimes right out of the box because I’m a sucker for ice cold pound cake, and a glass of wine, especially at midnight when I need a little something before I head off to bed.
Rieslings are incredibly versatile and pair well with a variety of holiday dishes, including dessert. The various styles of Pacific Rim Riesling from Washington State (Dry, Off-Dry, and Sweet) make the perfect pairing for holiday desserts and pair well with the spice of pumpkin pie, the tart of cranberry, the tang of peppermint and the heavenly sweetness of caramel. My recipe for Riesling Cranberry Custard Pound Cake was inspired by one of the #RielsingToFeast recipes — I love their fun winter trifle idea but wanted to put my own spin on it so I added hot vanilla custard and fresh cranberry sauce to make a warm winter version. And how could I not add the Dry Riesling to the cranberry sauce; it is the holidays after all.
- 1 Sara Lee All Butter Pound Cake
- 12 Ounce bag of fresh cranberries
- 1 Cup of white granulated sugar*, plus 4 Tablespoons for the custard
- Zest of 1 orange
- Juice of 1 orange
- 2 Tablespoons of Pacific Rim Columbia Valley Dry Riesling
- 2 Pinches of salt
- 4 Egg Yolks
- 1 Cup of whole milk
- 1/2 Cup of heavy cream
- 1/2 Teaspoon of Vanilla Extract
- Slice the pound cake while it is frozen and allow it to thaw while you prepare the berries and custard.
- Add 1 cup of sugar, wine, orange zest, orange juice and cranberries to a medium saucepan and bring to a medium, low temperature while you stir the contents together. Cook for 10 minutes, or until the berries start to burst and seep. Turn up the heat and add your water if you are using it, stir the pot and sprinkle with salt. Then allow it to simmer for a further 10 minutes until all the berries have bust. The result will be a thick berry compote, if you want a saucy finish, add more water or…wine to the blend a tablespoon at a time until you have the right finish.
- While the berries are cooking, start the custard. In a medium bowl, whisk together egg yolks, sugar, and salt until well combined. Pour the milk and cream into a warm, heavy-bottomed medium saucepan and simmer on medium heat until the liquid is fully warmed through. Remove the saucepan from the heat and slowly pour the milk mixture into egg mixture, whisking constantly. Once fully combined, pour the mixture back into the saucepan, add the vanilla and cook over medium-low heat, stirring constantly with a spatula for around 5 minutes, or until it coats the back of the spatula.
- Place a slice of pound cake on a plate, top with hot custard, layer with another slice of pound cake and then top with the cranberry compote to complete the dish. Or serve it family style like we do… place the pound cake in a bowl, then top with custard and cranberry sauce.
*Note, this is a sweet dish, if you are looking for a tart finish, reduce the amount of sugar in your cranberry sauce.
Disclaimer: I have partnered with Pacific Rim Rieslings from Washington State and Sara Lee to share my recipe for a #RieslingtoFeast and have been compensated for recipe development. All thoughts expressed are my own.