Toasted Butter Rum Pound Cake Recipes

TOASTED BUTTER-RUM POUND CAKE

Toasted Butter-Rum Pound Cake image

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

Ingredients

1/2 cup sour cream
2 tablespoons packed brown sugar
1 package (10 3/4 ounces) frozen pound cake
1/4 cup rum
1/4 cup butter or margarine, softened
1/2 cup sliced almonds

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

TOASTED POUND CAKE WITH CITRUS CREAM

Toasted Pound Cake with Citrus Cream image

Provided by Giada De Laurentiis

Categories dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Vegetable cooking spray
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
2 tablespoons butter, melted
1/3 cup honey, for drizzling
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large oranges, segmented

Steps:

For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

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