Pound Cake , Berries , Whipped Cream , Orange
Best for: A quick Christmas dessert after the main meal comes off the grill.
Warm grilled pound cake makes a simple, cheerful finish to Christmas dinner. Ruby berries, orange zest, and a spoonful of whipped cream dress it for the holiday without another round of baking.
Grill: Clean direct medium heat at 350–375°F, without additional smoking wood. Equipment: Grill, mixing bowls, hand mixer or whisk, pastry brush, wide spatula.
Ingredients
Macerate: 30 minutes. Total: 51 minutes.
Berries
- 2 cups hulled, sliced strawberries
- 1 cup raspberries
- 1 cup blackberries
- 3 tablespoons granulated sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon finely grated orange zest
Cake and cream
- 8 slices plain pound cake, 3/4 inch thick, from an approximately 16-oz loaf made without alcohol
- 3 tablespoons unsalted butter, melted
- 1 cup cold heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon alcohol-free vanilla flavoring
Directions
Combine strawberries, raspberries, blackberries, granulated sugar, orange juice, and zest in a bowl. Fold gently so the raspberries keep their shape.
Let the berries macerate for 30 minutes, stirring once halfway through, until the sugar dissolves and juices collect; refrigerate if the kitchen is warm.
During the final 10 minutes, preheat and thoroughly clean the grill. Whip the cold cream with powdered sugar and alcohol-free vanilla to soft peaks, then refrigerate until serving.
Brush both sides of the pound cake lightly with melted butter. Place over medium direct heat with room to slide a spatula underneath each slice.
Grill for 2–3 minutes per side, turning once, until lightly marked and warm through. Move slices immediately if the butter causes a flare-up or the cake begins to darken too quickly.
Set one slice on each dessert plate, spoon berries and their juices over the top, and add whipped cream. Serve promptly and refrigerate any leftover cream within 2 hours.
Grilling tip: A firm, close-textured pound cake is easier to turn than a very soft or crumbly loaf.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
