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Pan-seared pound cake is an easy, decadent dessert

  • n this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

    n this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

  • n this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

    n this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

  • In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

    In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

  • In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

    In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

  • In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

    In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

  • In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

    In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

  • n this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)
  • n this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)
  • In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)
  • In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)
  • In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)
  • In this image taken on March 11, 2013, pan-seared pound cake with minty fruit salad is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

How do you make pound cake even more buttery and delicious?

Easy! Pan-sear slices of it with butter and sugar.

If you know how to make a grilled cheese, you can make this dessert, which is a perfect ending to an Easter – or any springtime – dinner.

Pan-seared pound cake is decadent and rich, so to balance it we’ve paired it with a fresh, minty fruit salad for balance.

Looking for even more indulgence?

Top the whole thing with whipped cream spiked with powdered sugar and orange liqueur.

Looking for a little less indulgence?

Opt for banana bread instead of pound cake and top the fruit salad with a dollop of nonfat Greek yogurt.

PAN-SEARED POUND CAKE
WITH MINTY FRUIT SALAD

2 tablespoons sugar, divided

3 navel oranges, peeled and segmented

1 cup blueberries

1 cup raspberries

1 cup quartered strawberries

1 tablespoon lemon juice

1 tablespoon chopped fresh mint

8 thick slices purchased or homemade pound cake

2 tablespoons unsalted butter, softened

In a medium bowl, combine 1 tablespoon of the sugar with the orange segments, blueberries, raspberries, strawberries, lemon juice and mint. Stir gently, then set aside.

Spread both sides of each slice of the pound cake with a bit of the butter, lightly coating the surface.

Use the remaining
tablespoon of sugar to sprinkle over both sides of each slice.

Heat a large nonstick skillet over medium.

Working in batches, toast the cake slices for 3 to 4 minutes per side, or until golden and caramelized. Serve warm, topped with the fruit salad.

Makes 8 servings.

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