Grilled Rum Pound Cake With Fruit Sauce Recipes

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.

POUND CAKE WITH TROPICAL FRUIT AND RUM-APRICOT SAUCE

Steps:

• In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
• To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

GRILLED BUTTER-RUM POUND CAKE

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.