Grilled Pound Cake with Peaches and Cream

Recipe

Dessert
Grilled Pound Cake with Peaches and Cream

Primary Media

White bowl filled with grilled pound cake, grilled peach, and ice cream with a garnish of fresh raspberries

User Rating

3.15 out of 5 stars
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13 ratings

Recipe Data

6
Servings

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    Description

    Put some grill stripes on the pound cake and top with fresh peach halves for a sweet way to end your party. Enjoy with a Belgian Saison beer or Chenin Blanc wine. 

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    3 tbsp.Hy-Vee brown sugar
    3 tbsp.Hy-Vee frozen orange juice concentrate, thawed
    2 tbsp.Hy-Vee butter, melted
    ½ tsp.Hy-Vee ground cinnamon
    ¼ tsp.Hy-Vee ground cloves
    ¼ tsp.Hy-Vee ground ginger
    3large ripe peaches, pitted and halved
    1 c.heavy whipping cream
    1 ½ tbsp.Hy-Vee powdered sugar
    1 tsp.Hy-Vee vanilla
    2 tbsp.Hy-Vee butter, at room temperature
    1(10.75 ounce) package frozen prepared pound cake, thawed, cut into 6 slices
    Raspberry jam, for garnish

    Directions

    1. Prepare grill to medium-high heat.
    2. In a large bowl, whisk together brown sugar, orange juice concentrate, melted butter, cinnamon, cloves and ginger. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
    3. Meanwhile, in a large bowl using an electric mixer, beat whipping cream and powdered sugar until soft peaks form. Stir in vanilla. Cover bowl with plastic wrap and refrigerate.
    4. Spread 2 tablespoons room-temperature butter on both sides of cake slices. Grill peaches, cut side down, about 4 minutes; grill cake, about 2 minutes per side, or until lightly browned. Arrange 2 cake slices and whipped cream in each bowl and top with a peach half. Slather some of the leftover brown-sugar-and-orange juice mixture onto each peach, if desired. Mix small amount of raspberry jam and a little water; drizzle on top for color.

    Nutrition facts

    Servings

    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 150mg
    • Sodium: 190mg
    • Total Carbohydrates: 44g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 30%
    0%
    Iron 6%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Spring 2011.