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1
In a medium, heavy saucepan, combine the red wine, sugar, orange juice, vanilla bean, and strip of orange peel, and bring to a boil.
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2
Reduce the heat and simmer until the sugar is dissolved and the liquid is reduced by half.
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3
Peel and section the oranges over a bowl to catch the juice.
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4
Place the orange sections in a shallow, glass, baking dish.
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5
Remove the wine mixture from the heat and pour over the orange sections.
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6
Discard the vanilla bean and zest.
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7
Let stand and cool to room temperature, about 30 minutes.
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8
(If not serving immediately, tightly cover and refrigerate until ready to serve.)
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9
For the mascarpone: In a bowl, whisk together the mascarpone, sugar, and liqueur until smooth.
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10
Cover and refrigerate until ready to serve.
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11
To serve, slice the pound cake thickly and place one slice on each serving plate.
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12
Top with oranges and red wine syrup, and a heaping dollop of the sweet mascarpone.
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13
Preheat the oven to 325 degrees F.
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14
Grease an 8 1/2 by 4 1/2 by 3-inch loaf pan with 1 teaspoon of the butter and 1 teaspoon of flour, knocking out the excess.
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15
Sift the remaining cup of flour, baking powder, and salt into a bowl, and set aside.
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16
Combine the remaining butter and the sugar in the bowl of a mixer and cream on high speed.
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17
Add the dry ingredients to the bowl, alternating with the eggs, beating on low speed, and scraping the sides of the bowl.
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18
Add the juice, zest, and vanilla, and beat until just incorporated.
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19
Pour the batter into the prepared pan.
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20
Bake until the cake has risen, is golden brown on top, and a tester inserted into the center comes out clean, about 1 hour.
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21
Remove the cake from the oven.
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22
Let rest in the pan for 10 minutes, then turn out onto a wire rack to cool for at least 30 minutes before serving.
