Ingredients
- • FOR THE POUND CAKE:
- • 2 sticks Unsalted Butter, Room Temperature
- • ½ cups Vegetable Shortening
- • 3 cups Sugar
- • 5 whole Large Eggs
- • 3 cups Flour
- • ½ teaspoons Salt
- • ½ teaspoons Baking Powder
- • 1 cup Milk
- • 1 teaspoon Vanilla Extract
- • ¼ teaspoons Almond Extract (optional)
- • 2 Tablespoons Melted Butter (for Grilling)
- • FOR THE GLAZE:
- • 3 cups Powdered Sugar
- • 1 teaspoon Almond Extract
- • ½ teaspoons Salt
- • 3 Tablespoons Milk
- • FOR THE COMPOTE:
- • ¼ cups Water
- • ½ cups Sugar
- • 2 Tablespoons Lemon Juice
- • 1 pound Strawberries, Cleaned, Hulled And Diced
- • 1 dash Cinnamon
Instructions
- For the cake:
- Preheat oven to 350 F.
- 1. In a mixing bowl using a a mixer with paddle attachment, cream the butter and shortening together. Add the sugar and mix until light and fluffy. Add eggs one at a time making sure that each is incorporated thoroughly in the batter before adding the next.
- 2. Combine the dry ingredients (flour, salt, and baking powder) in a small bowl. Slowly add the flour mixture and the milk into the creamed mixture, adding a little of each at a time. The batter should be thick and smooth. Add the vanilla extract and almond extract if desired.
- 3. Spray a bundt cake pan with baking spray and pour in the cake batter. Place in the oven and bake for 1 to 1 1/2 hours or until a toothpick inserted in the middle comes out clean. Then remove cake from the oven, invert cake onto a cooling rack and allow to cool before grilling.
- For the glaze:
- 4. In a bowl combine the powdered sugar, almond extract, salt, and milk and whisk together. When the cake cools, pour the glaze over the cake and allow to set.
- For the compote:
- 5. While the cake is baking, in a medium sized saucepan on medium heat, add water, sugar, lemon juice, and strawberries. Allow to come to a slight simmer and continue to stir for 5 minutes. The sauce will begin to thicken as the strawberries release excess water. Add the dash of cinnamon and allow to simmer for 10 minutes more and remove from heat.
- Grilling the pound cake:
- 6. Cut a slice of the pound cake and brush both sides with a little of the melted butter. With a grill pan on low to medium heat, place the pound cake on the pan for about 1-2 minutes on each side. Remove cake from the pan and place on a serving plate. Top with the strawberry compote and a whipped topping (if desired). You can also grill on a BBQ grill by placing a piece of aluminum foil on top of the grill and following the same steps.