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I have a food confession to make. When I was a kid, maybe from the ages of 9 to 13, I used to eat a ton of pound cake. My mom would buy one of those Sara Lee pound cakes, the ones that come cold and in that rectangular aluminum package, and I would eat the entire thing in one sitting. I'd grab it out of the fridge, get a knife and a napkin, and sit myself down in front of the television and eat it all. Usually with milk but often with a Pepsi. Yes, Pepsi.
That came to mind today after seeing this recipe at RachaelRay.com: a Grilled Pound Cake with Berry Sauce. I haven't eaten pound cake in probably 20 years, but this has me wanting it again. I've never had it hot before in any way, so this recipe, where you butter the bread and grill it in a pan and top it off with raspberries and/or blueberries, sounds intriguing.
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10-25-2006 @4:23PM Mad William Flint said... pepsi? PEPSI? Godless HEATHEN!
Actually (but for the pepsi) that sounds really good. I'll have to give it a shot. My trainer will be happy for the subsidy.
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10-25-2006 @4:37PM Kim said... I was at a restaurant recently and they used pound cake to make an "ice cream pannini".
Yup, they put ice cream between 2 slices of pound cake and grilled it like a grilled cheese.
It was so incredibly amazing.
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10-25-2006 @5:19PM JerzeeTomato said... It tastes like a grilled blueberry muffin. I loe diner food.
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10-25-2006 @5:31PM Kevin said... Yes, yes, oh YES! I grill poundcake outdoors with butter and then top it with a very lightly sweet pineapple salsa. The grilling carmelizes the poundcake in such a way that if I described it here further I'd be censored for decency.
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10-26-2006 @2:48AM Eric said... I never had sara-lee pound cake as a kid, we always had the box kind (betty crocker or what have you). We had it often, but I can't say as it is a product I've pined for in a childhood-revisited kind of way.
When I came into my cooking prime, in college (how else to avoid the sludge served at the caf.?), I tried making real pound cake (as in a pound of butter, sugar, etc., from scratch) and what a revalation! I guess it stands to reason that a cake whose raison d'etre is butter will come out a crispy, savory delight, but I was surprised, and an immediate convert. Everyone I knew who grew up on the sara-lee variety was disappointed, because as I gather its the kind of thing that you regress with (for my money, I prefer Kraft mac-'n-cheese for that), but coupled with fresh berries and cream or, if you're feeling indulgent, chocolate fondue and ripe pears, there's nothing better!
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10-26-2006 @11:13AM Sam said... I watched Giada on FN make a pannini with store-bought pound cake and Nutella. Looked good to me.
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10-26-2006 @11:14AM Sam said... The pannini, not Giada, Silly.
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1-06-2007 @12:00PM Megan said... i adore pound cake(or angel food cake)toasted,with whipped cream and strawberries for breakfast!!
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