Grilled Pound Cake with Drunken Berries and Syllabub
- Pound Cake:
- 1 cup butter, plus more for the pan
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 6 eggs
- 2 cups all-purpose flour, plus more for the pan
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 cup sherry
- 1 tablespoon brandy
- 1 teaspoon vanilla extract
- Zest from half a lemon
- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries
- 1 1/2 cups red wine
- 1/4 cup granulated sugar
- To serve:
- 1/4 cup brown sugar
- 1/4 cup melted butter
- Zest from half a lemon
- Fresh mint leaves, finely chopped
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.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Dean McDermott
Recipe courtesy of Melissa d'Arabian