Grilled Lemon Pound Cake with Cranberry Rhubarb Compote
Grilled Lemon Pound Cake with Cranberry Rhubarb Compote is a true delight. If you aren't a fan of rhubarb or cranberries, serve grilled lemon pound cake with ice cream or macerated strawberries, raspberries or blackberries.
Servings 6 servings
Ingredients
- Lemon Pound Cake
- 1 16.5 oz box Krusteaz Meyer Lemon Pound Cake Mix
- 3/4 cup water
- 10 tablespoons butter, melted
- 2 tablespoons melted butter, for grilling
- Cranberry Rhubarb Compote
- 1 12 oz package fresh/frozen cranberries
- 2 cups fresh rhubarb, chopped
- 1/3 cup cranberry juice
- 1/2 cup orange marmalade
- 1 cup sugar
- pinch of salt
- 1/8 teaspoon allspice
- 1 tablespoon orange juice
Instructions
- Make Compote
- Combine all ingredients for compote in a medium sauce pan.
- Place over medium heat, cook slowly for 1 hour, stirring occasionally or until berries start to pop but are still whole.
- Transfer to a bowl to cool.
- Meanwhile make Lemon Pound Cake
- Heat oven to 350º
- Using a spoon stir together water, melted butter, and cake mix until blended.
- Spoon batter into 8-inch loaf pan, lightly sprayed with non-stick cooking spray.
- Bake 44 to 46 minutes or until toothpick inserted into center comes out clean.
- Cool in pan 5 minutes; gently loosen and remove from pan.
- Cool cake completely.
- Preheat a grill or grill pan to medium-low. Lightly oil the grill grate with a wire grill brush.
- Slice pound cake into 1-inch slices. Brush the pound cake slices with melted butter.
- Grill until the cake is toasted, about 2 to 5 minutes on each side.
- Serve with cranberry rhubarb compote.