GRILLED POUND CAKE WITH GRILLED PEACHES AND CINNAMON-VANILLA SYRUP
Steps:
- Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
- Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
- Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
- Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.
GRILLED POUND CAKE WITH BERRIES RECIPE BY TASTY
Here's what you need: pound cake, unsalted butter, canola oil, fresh strawberry , fresh blackberry, sugar, lemon juice, whipped cream, grill, bamboo skewers
Provided by Betsy Carter
Categories Desserts
Yield 7 servings
Number Of Ingredients 10
Steps:
- Clean the grill grates if necessary. Preheat the grill on high heat for 10 minutes.
- Slice the pound cake into 7 1-inch (2 ½ cm) slices. LIghtly brush both sides of each slice with melted butter. Set aside.
- Hold a paper towel between tongs and dip it in the canola oil. Carefully oil the grill grates.
- Thread about 4 strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let cool slightly.
- Reduce the grill to medium-high heat.
- Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss well. Let the berries macerate while you grill the pound cake.
- Arrange the slices of cake on the grates, cover, and grill for 2 minutes, then flip and grill on the other side for 2 minutes more, until the cake is well toasted with grill marks.
- Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
- Enjoy!
Nutrition Facts : Calories 436 calories, Carbohydrate 57 grams, Fat 22 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
GRILLED POUND CAKE WITH BERRIES
The toasty flavor of lightly grilled pound cake makes it the perfect accompaniment for summertime berries. Lemon-kissed whipping cream is a delightful finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.
Nutrition Facts : Calories 377 calories, Fat 27g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 193mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED POUND CAKE WITH DRUNKEN BERRIES AND SYLLABUB
Provided by Dean McDermott
Categories dessert
Time 1h45m
Yield about 8 servings
Number Of Ingredients 20
Steps:
- For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
- For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
- For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
- To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
- Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
- Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.
GRILLED POUND CAKE WITH MARSCARPONE
Provided by Food Network
Time 35m
Yield 4 sandwiches
Number Of Ingredients 20
Steps:
- Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.
- Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool.
- Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.
- Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
- Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.
- Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool.
- Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.
- Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
GRILLED POUND CAKE SUNDAES
Grilled pound cake with pineapple, fruit, and ice cream. A good no bake recipe for hot weather. If fresh pineapple is not available use canned pineapple slices, drained, 2 per serving. Substitute any fresh fruits in season. For a no-grill option, broil pound cake and pineapple separately on a rack set 6" from heat source until lightly browned, turning once, 1 or 2 minutes per side. Instead of cooking spray, use additional melted butter to coat pound cake slices. The original recipe from Woman's World magazine called for serving with caramel topping and dulce de leche ice cream. I skipped the caramel topping and served it with French vanilla ice cream.
Provided by foodtvfan
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill for direct heat cooking.
- Stir together melted butter, 1/4 cup sugar and cinnamon. Set side.
- Coat both sides of pound cake with cooking spray or brush with additional melted butter.
- Grill pound cake over direct heat until lightly browned, turning once, 30 seconds to 1 minute per side.
- Remove pound cake from grill. Place one piece of cake each on six serving plates.
- Brush tops of pound cake slices with butter mixture.
- Grill pineapple slices over direct heat until lightly browned, turning once, 1 or 2 minutes per side. If using canned pineapple slices adjust cooking time accordingly.
- Toss strawberries, grapes and oranges with 2 Tablespoons sugar.
- Cut each pineapple slice into quarters.
- Top grilled cake with fruit, caramel topping if using, and ice cream.
Nutrition Facts : Calories 285.1, Fat 12.9, SaturatedFat 7.9, Cholesterol 39.7, Sodium 105.2, Carbohydrate 42.8, Fiber 2.8, Sugar 37.1, Protein 2.7
GRILLED RUM POUND CAKE WITH FRUIT SAUCE
This is quick easy and fresh tasting. Fruits in season, a spicy grilled pound cake makes for instant easy desert. Now I love to bake my sour cream pound cake, but lets face it. Last minute dinner for friends and that just doesn't work. A good store bought cake will work just fine. Also fresh fruit is the best. However, sometimes your store may not have a good selection. Frozen will work too. My favorite is mango which requires less sugar, but raspberries and blueberries will need a little more sugar. Again add it to your taste. Peaches and raspberries are great, peaches and blueberries, strawberries and blueberries, etc. Mango, pineapple are also very good. You can be as creative as you want.
Provided by SarasotaCook
Categories Dessert
Time 25m
Yield 1 1/2 Cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rum liquid -- In a pie plate, or small flat bowl, mix the rum, ginger, and brown sugar. Brush on or lightly dip the pound cake into the rum marinade.
- Fruit sauce -- In a medium bowl, add 1 10 oz bag of frozen berries or any of your favorite fruits, cut up (2 cups). Add 1/4-1/2 cup sugar depending on how sweet you like the sauce, corn starch, water and cover with saran wrap. Cook in the microwave on medium high until until the berries or fruit is soft and begins to break down. Depending on your microwave, it will take about 5 minutes on high.
- Pound cake -- Grill the pound cake, outside grill or inside grill pan and then top with the fruit sauce.
- Garnishes -- could be mascarpone cheese, whipped cream, chopped nuts.
Nutrition Facts : Calories 208.8, Sodium 2.1, Carbohydrate 20.7, Sugar 20
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