You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Recipes

  • Muffin is filling breakfast
    When fall rolls around and it’s back to school and work, wouldn’t you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal? It’s just so boring day after day.
  • Quick side dish
    Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.
  • Sun shines on al fresco food
    Here comes the sun — and the fun of dining al fresco. When it comes to summer fare, familiar favorites are always welcome, such as burgers on the grill, sandwiches, salad, lemonade and dessert.
Advertisement
Associated Press
Pan-sear slices of pound cake and top them with a minty fruit salad.

Sear pound cake for spring treat

How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar.

If you know how to make a grilled cheese sandwich, you can make this dessert, which is a perfect ending to an Easter – or any springtime – dinner. Pan-seared pound cake is decadent and rich, so we’ve paired it with a fresh, minty fruit salad for balance. Looking for even more indulgence? Top the whole thing with whipped cream spiked with powdered sugar and orange liqueur.

Looking for a little less indulgence? Opt for banana bread instead of pound cake and top the fruit salad with a dollop of non-fat Greek yogurt.

Pan-Seared Pound Cake with Minty Fruit Salad

2 tablespoons sugar, divided

3 navel oranges, peeled and segmented

1 cup blueberries

1 cup raspberries

1 cup quartered strawberries

1 tablespoon lemon juice

1 tablespoon chopped fresh mint

8 thick slices purchased or homemade pound cake

2 tablespoons unsalted butter, softened

In a medium bowl, combine 1 tablespoon of the sugar with the orange segments, blueberries, raspberries, strawberries, lemon juice and mint. Stir gently, then set aside.

Spread both sides of each slice of the pound cake with a bit of the butter, lightly coating the surface. Use the remaining tablespoon of sugar to sprinkle over both sides of each slice.

Heat a large nonstick skillet over medium. Working in batches, toast the cake slices for 3 to 4 minutes per side, or until golden and caramelized. Serve warm and topped with the fruit salad. Makes 8 servings.

Advertisement