by Terri Peña
Grilled poundcake? Really? Really! Grilling poundcake gives it a bit of crunch as though it has been toasted, but with with the addition of a little smoke. Unbelievably good and if you get your grill marks right, beautiful as well. I made this on July 4th using fresh berries, this time of year peaches and plums are abundant. It would be no problem to use frozen berries, you will have more of a sauce than if using fresh fruit, but it will be just as tasty.
Pressed for knitting/spinning time? Use a store bought pound cake. You are the only one who will ever know.
Grilled Lemon Poundcake with Fresh Fruit
- 2 cups flour
- 2 cups sugar
- 6 butter, at room temperature
- 1 teaspoon large eggs
- 1/2 teaspoon salt
- 1/2 cup whole milk (use soy creamer for a non-dairy substitute)
- 1 teaspoon pure vanilla extract
- 4 peaches or 6 plums, cut into quarters
- Whipped cream if desired.
- Preheat the oven to 325?. Butter a 9 1/2 x 5 inch loaf pan. You can actually use any baking pan, even round cake pans will work.
- Using a stand mixer, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each egg. To the egg and butter mixture add salt, baking powder and flour. Then mix in the milk and vanilla.
- Place the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted into the center comes out clean. If the top of the cake begins to brown before the center has cooked, lightly cover with a sheet of aluminum foil.
- Let the cake cool in the pan for 20 minutes and then turn it out onto a rack and cool completely. Slices should be about 3/4 inch and sturdy.
- Grill sliced poundcake about 1 minute per side, or until grill marks are present, and remove to a plate. Grill peaches, or other fruit, approximately 2 minutes per side, until the surface of the fruit is lightly browned and glistening.
- Place fruit over poundcake and top with a dollop of whipped cream if you like.