GRILLED BUTTER-RUM POUND CAKE
Dessert on the grill? You bet, when the coals are just right and you're ready for a simple indulgence!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix sour cream and brown sugar; set aside.
- Cut frozen pound cake into 8 slices. On each side, sprinkle with rum, spread with butter and press almonds onto butter. Place cake slices on grilling screen.
- Grill cake uncovered 4 to 6 inches from medium heat about 5 minutes, turning once, until golden brown. To serve, top cake with sour cream mixture.
Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 80 mg
GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE
Steps:
- Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
- Heat the grill to high.
- Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
- Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.
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 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
BUTTER-RUM POUND CAKE
A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
- In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1/2 g
TOASTED BUTTER-RUM POUND CAKE
Looking for a dessert? Then check out this pound cake flavored with rum and almonds - ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Mix sour cream and brown sugar; set aside.
- Cut frozen pound cake into 8 slices. For each side, sprinkle with rum, spread with butter, then press almonds onto butter. Place cake slices on grilling screen.
- Grill cake uncovered 4 to 6 inches from medium heat about 5 minutes, turning once, until golden brown. To serve, top cake with sour cream mixture.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 80 mg
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.
BUTTER RUM POUND CAKE
Make and share this Butter Rum Pound Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
- Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
- Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
- To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.
Nutrition Facts : Calories 270.3, Fat 8.7, SaturatedFat 5.1, Cholesterol 55.6, Sodium 148.9, Carbohydrate 39.6, Fiber 0.5, Sugar 26.6, Protein 2.9
RUM POUND CAKE
Make and share this Rum Pound Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream together butter and sugar until light and fluffy.
- Add sour cream all at one time.
- Then add eggs, one at a time, and beat well after each.
- Sift flour and soda together and gradually add to batter.
- When all ingredients are well blended, add flavoring.
- Pour into a well-greased and floured tube pan.
- Bake at 325 for 1 to 1 1/4 hours.
- If desired add icing to cooled cake.
- Icing directions; Beat softened butter with other ingredients.
- Pour on cold cake.
- Cake is very moist and keeps well.
Nutrition Facts : Calories 742.2, Fat 29.9, SaturatedFat 17.9, Cholesterol 175.2, Sodium 240.5, Carbohydrate 112.6, Fiber 0.8, Sugar 87.3, Protein 7.5
RUM AND HONEY GRILLED PINEAPPLE ON TOASTED POUND CAKE
From the Summer issue of It's All Fresh. Barbecuing Tip: Don't forget to give your barbecue a good brush before attempting to cook any dessert. You don't want your pound cake to taste like chicken and ribs or olive oil and garlic basted steak. I don't want you to come knocking at my door with pound cake tasting like chicken fried "whatever" demanding compensation. If you are a barbecuing enthusiast (like me), you will have lots of grilling toys that will not touch the barbecue grill, still give you beautiful results and not fail to Wow your guests with a Start to Finish Meal, Outdoors. You deserve respect for your efforts. We started our barbecue party with recipe #307670. Here, then is the dessert.
Provided by TOOLBELT DIVA
Categories Dessert
Time 45m
Yield 12 pieces, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan whisk together rum, honey, orange juice and cinnamon.
- Simmer over medium heat 3-5 minutes, until thick and syrupy.
- Remove from heat and let cool slightly.
- Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
- Brush the pineapple wedges with the glaze and place on tray.
- Brush melted butter over each side of pound cake slices.
- Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
- Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
- Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.
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