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    Bourbon Cherries with Grilled Pound Cake

    Source of Recipe

    From "The Bourbon Country Cookbook" by David Danielson

    Recipe Introduction

    "Although versions of it exist around the world, pound cake is more often than not associated with the American South, and it is indeed one of the region's favorite desserts: a dense, buttery cake that is even better when you grill it. The cake was originally named 'pound cake' because early recipes called for a pound each of flour, sugar, butter, and eggs. Our pound cake serves as the perfect backdrop for bourbon-infused sweet cherries."

    List of Ingredients

    ◦ ⅓ cup granulated sugar
    ◦ cup water
    ◦ 2 tablespoons bourbon
    ◦ 1 pound fresh cherries, pitted
    ◦ 8 (-inch-thick) slices store-bought pound cake
    ◦ 1 stick unsalted butter, melted
    ◦ Powdered sugar, for garnish


    In a small saucepan over high heat, bring the sugar and water to a boil. Once the sugar has dissolved, remove the pan from the heat and let the mixture cool. Stir in the bourbon. Add the cherries and set them aside to rest at room temperature for 30 minutes to one hour.

    Preheat a grill to medium heat. Brush both sides of the pound cake slices with the melted butter. Place the buttered slices on the grill and cook for one to two minutes per side, until just toasted.

    To serve, drizzle the cherries over the pound cake and sprinkle with the powdered sugar.

    Makes 6 servings

    ❧ Note:
    Instead of fresh cherries, you can use a 16-ounce bag of frozen cherries, defrosted. The cherry topping can be made one day in advance. This topping is also delicious served over ice cream.




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