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–+ servings

GRILLED POUND CAKE WITH BOURBON POACHED CHERRY - STRAWBERRY AND VANILLA ICE CREAM

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Servings: 10
Calories:

Ingredients  

Pound cake

  • 4 large eggs at room temperature
  • 200 g or 1 cup granulated sugar plus 2 tablespoon for the pan- separate
  • 200 g or 1⅔ cup cake flour sifted
  • 200 g or ¾ cup +2 tablespoon unsalted butter at room temperature plus extra for the pan
  • ¼ teaspoon pink salt
  • ½ teaspoon vanilla paste

BOURBON POACHED CHERRY - STRAWBERRY

  • 2 cups cherries, washed and pitted.
  • 1 cup strawberry, washed and stem removed Cut into half if they’re big.
  • ½ cup water
  • 2 tablespoon bourbon optional
  • Vanilla ice cream to serve

Instructions

Pound Cake

  • Preheat the oven to 350 F. Grease 1 loaf pan with the extra soft butter and sprinkle 2 tablespoon granulated sugar at the bottom and sides of the pan.
  • Cream the butter in the bowl of an electric mixer fitted with the paddle attachment until like a mayonnaise consistency. Slowly add the sugar in a steady stream, creaming until light and fluffy. In a medium speed, add the eggs one at a time scraping the bottom and sides of the bowl after each addition. Add vanilla and salt, mix until incorporated. Add the flour and turn the speed to low until there’s no streaks of flour but do not over mix. Pour the batter into the pan, smooth the top and bake for 45 minutes or until the cake tester comes out clean.
  • When everything is done, take the cake out of the oven and let it cool for 10 minutes. Remove from the baking pan and transfer to the baking rack to cool completely .

BOURBON POACHED CHERRY - STRAWBERRY

  • Put all the ingredients in a saucepan except the bourbon. Turn on the heat and let it boil for a few minutes. Lower the heat allowing to simmer until the fruits are soft and the liquid becomes syrupy with a little body to it, around 20 minutes.
  • Turn off the heat, add bourbon if using and stir to combine . Then let it cool.

Assembly

  • Turn on the barbeque grill to 350 F . Slice the cake to 1 – inch thick, lightly butter both sides. grill for 2 minutes each side or until lightly golden.
  • To serve, put a slice or two of the grilled cake on a plate and spoon a generous sauce top with vanilla ice cream. Serve immediately.

Notes

This recipe is not written in stone. Use your favorite recipe and add on ingredients. What I like about this recipe is adding the rustic and barbeque grilling of the cake. Use a grilling pan if you prefer.
Category: Dessert
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