Figgy-Topped Pound Cakes

• 1 cup (2 sticks) unsalted butter
• 2 cups sugar
• 6 large eggs
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 2 cups ruby or tawny port (inexpensive is fine)
• 2 cups sugar
• 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
• Zest strips from 2 fresh lemons
• 1 teaspoon fresh lemon thyme leaves
• 1 cup dried cranberries or sour cherries
• 2 pints fresh figs, stemmed

1. TO MAKE THE POUND CAKE: Preheat the oven to 350F.
2. Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on medium-high speed until fluffy, about 2 minutes.
3. Add the eggs, 1 at a time, beating on medium-high speed after each addition.
4. Beat in the 1 teaspoon lemon juice and vanilla.
5. Add the flour and salt and beat on low speed until thoroughly incorporated.
6. Evenly fill 12 Texas-size muffin tins or 24 standard-size muffin tins.
7. Bake until the muffin tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 1 hour.
8. Let cool in pans 10 minutes, then invert onto a wire rack to cool completely.
9. TO MAKE THE FIGGY TOPPING: Meanwhile, combine the port, the 2 cups sugar, the 1/4 cup lemon juice, lemon zest, lemon thyme, and dried cranberries in a large saucepan set over high heat.
10. Bring the mixture to a boil, stirring occasionally.
11. Decrease the heat to medium-low so that the mixture simmers.
12. Add the figs and cook until the syrup thickens slightly (just a little thicker than maple syrup), 7 to 10 minutes.
13. TO SERVE: Arrange the pound cakes on individual plates and spoon on about 3 tablespoons of warm or room temperature port sauce and 2 figs for each Texas-size cake and about half that for the standard-size version.
14. If fresh figs are unavailable, substitute 6 cored tart, firm apples or Bosc pears, quartered and cut into large hunks.
15. Both the cakes and the sauce can be made in advance.
16. The sauce will keep for at least 3 days in the refrigerator.
17. The cakes can be baked, cooled, wrapped in plastic wrap, and held at room temperature for up to 1 day, or frozen for up to 3 weeks.
18. When I want lemon zest I normally turn to my Microplane, a rasp-type grater invented by an imaginative woodworker.
19. Its easy to use and produces a flurry of flavorful, fluffy bits of zest.
20. For making long, curly zest ribbons, perfect for this recipe, I rely on my old-style zester (supplanted by the Microplane in many kitchens).
21. This tool has three round holes that form perfect little zest strips when pulled across the skin of a lemon, lime, or orange.

butter, sugar, eggs, freshly squeezed lemon juice, vanilla, flour, kosher salt, ruby, sugar, freshly squeezed lemon juice, fresh lemons, thyme, cranberries, fresh figs

Taken from www.epicurious.com/recipes/food/views/figgy-topped-pound-cakes-382598 (may not work)