Cake of the Day: Grilled Pound Cake with Rum-Scented Grilled Pineapple
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Travel Channel’s American Grilled host David Guas shares a recipe from his book Grill Nation, 200 surefire recipes, tips, and techniques to grill like a pro.
Photo: Johnny Autry
Grilled Pound Cake with Rum-Scented Grilled Pineapple
Serves 6
When I was growing up, my family used to take summer vacations to Tortola in the British Virgin Islands. I loved eating the rum cake there. It gave me a warm burning sensation in my stomach, but it was so sweet and moist that I always wanted more. As an adult, I love grilling pineapple chunks and dropping them into a glass of rum, which ultimately inspired this dessert. The dense pound cake absorbs the alcohol and pineapple juices, infusing itself with flavor.
16 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
3 large eggs, at room temperature
¼ cup whole milk
1 vanilla bean, split and scraped
1½ cups plus 2 tablespoons. cake flour, sifted
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup granulated sugar
½ fresh pineapple, cut into spears
½ cup light brown sugar
½ teaspoon freshly ground black pepper
¼ cup dark rum, optional
Whipped cream
Preheat oven to 350°F. Use 2 tablespoons. butter to grease bottom and sides of a 9 x 5 inch loaf pan. Add 2 tablespoons. flour, and shake pan to evenly coat bottom and sides; tap out and discard any excess flour. Whisk together eggs, milk, and vanilla in a small bowl. Combine cake flour, baking powder, salt, and ¾ cup granulated sugar; beat at low speed with paddle attachment of an electric mixer just until blended. Add remaining 14 tablespoons. butter and half of egg mixture; continue to beat on low speed until dry ingredients are wet and almost fully incorporated. Increase speed to medium-high, and beat 30 seconds. Slowly add half of remaining egg mixture, and beat on medium-high until mixed; add remaining egg mixture, and beat on medium-high until mixed.
Pour batter into prepared pan, and bake 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes before removing cake from pan; remove from pan to a wire rack, and cool completely at least 45 minutes. Wrap cake in plastic wrap, and chill overnight.
About an hour before serving, combine pineapple spears, light brown sugar, black pepper, and rum, if desired, in a zip-top plastic freezer bag; seal bag, and gently shake to mix all ingredients. Chill at least 1 hour.
Meanwhile, light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Remove pineapple spears from bag, and discard marinade. Place pineapple spears on cooking grate, and grill, turning frequently, until grill marks appear and juices start to bubble.
Remove from grill.
Unwrap chilled cake, and slice into 6 pieces; place on cooking grate, and grill 2 to 4 minutes or until toasted (grill only 1 side of each piece). Remove cake from grill, and top each serving with 1 to 2 pineapple spears and a generous dollop of whipped cream.
Reprinted with permission from Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro by David Guas (Time Inc. Books).
More summer cakes for your next cookout:
Triple Lemon Layer Cake from ‘Butter Baked Goods’
Blackberry Jam Cake from ‘At Home with Magnolia’
