When I was growing up in Hingham, Massachusetts back in the ’60s, I lived just a long stone’s throw from the Hingham Yacht Club. Unlike many of the kids in town, I hadn’t spent my whole life on the water. And while I could distinguish a sailboat (triangular white sail, quiet) from a powerboat (motor on the back, noisy), I wasn’t really up on the nuances of sailing.
The first time I heard “Ready about, hard a-lee,” I thought, “Neat, some real sailing lingo. Wonder what it means?” I found out when the boom (a long, heavy metal pole, for you co-neophytes) hit me in the back and knocked me into the sandy grit and muddy water in the bottom of the boat.
But things improved from there. Eventually I became crew on captain Martha Fisher’s Mercury, an old-fashioned, fat-beamed, relatively slow sailboat beloved of parents, and scoffed at by most teens, who preferred the then-trendy Lasers. I still didn’t understand the finer points of sailing, and absolutely nothing at all about racing. But I was good at taking orders—and ducking. So things worked out.
And where does grilled pound cake come into this picture? At the end of the race. The yacht club had a snack bar with a grill. And post-race, dried salt spray stiffening my shirt and sunburn flushing my face, I’d happily trudge to the snack bar and order something I was sure had been invented right there, since I’d never seen nor heard of it before: grilled pound cake with vanilla ice cream and hot fudge sauce.
GRILLED pound cake? Hot dogs, hamburgs, pancakes, French toast, sure. But who’d ever heard of grilled cake? Back in 1967, not I. If you Google it now, you’ll find zillions of recipes. But to me, back then, it was a novelty: and a very compelling one indeed.
As a teenager, cooking wasn’t nearly as high on my priority list as field hockey, riding my bike, and hanging out with my girlfriends. However, since I’ve grown up and learned to bake, I re-create that special summer dessert often. I no longer live by the sea. But every time I enjoy pound cake à la mode, I can hear the faint clink-clink-clink of stays on metal masts, and feel a cold salt breeze in my face.
Here’s one of my favorite Pound Cake recipes. I add pecans, and substitute butter-rum flavor for the almond extract in the batter to make a butter-pecan version, which I grill and serve with caramel sauce.
First, make sure your butter, cream cheese, and eggs are all at cool room temperature. That means butter and cream cheese will both be nicely spreadable, but not melting. If you forgot to take the eggs out of the fridge, just submerge them in a bowl of hot water for about 10 minutes to warm up. (You’ll notice I only have four eggs in this picture instead of the five called for in the recipe—whoops! Guess one will be fridge-cold…)
You’ll notice, if you follow the recipe, that it calls for beating in the eggs last; while here I beat in the flour and baking powder last. I tried it both ways; either works fine.
Bake the cake till a cake tester inserted into the center comes out clean, and the very top of the cake is no longer molten. An instant-read thermometer inserted into the center will register about 205°F…
Heat your grill to medium-hot. You don’t need to worry about cooking the cake, as you would a burger; you’re just going to warm it and give it some attractive grill marks. Brush the cake slices on both sides with butter.
…place each slice on a plate, and top with ice cream. Sauce is optional, but delicious, of course. Our Sundae Sauces are a good choice.
Read our complete Pound Cake recipe.
Buy vs. Bake
Buy: Sara Lee Butter Pound Cake, 28¢/ounce
Bake at home: Butter-Pecan Pound Cake, 13¢/ounce