Drunken Pound Cake Bites Recipes

POUND CAKE CHURRO BITES

Steps:

• Preheat the oven to 350 degrees F.
• Line a large baking sheet with parchment paper. Place the pound cake cubes on the lined baking sheet in a single layer and bake until toasted and firm, about 10 minutes. Let cool completely.
• Brush the toasted cubes with the butter. Mix the sugar and cinnamon together in a large bowl. Toss the cubes in the cinnamon-sugar. Thread the cubes on ten 6-inch skewers. Fill each of 10 shot glasses a third of the way full with the dulce de leche. Stand one churro skewer upright in each glass of dulce de leche and serve.

DRUNKEN POUND CAKE BITES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add rhubarb; cook 5 to 7 minutes or until softened. Add granulated sugar, the lime juice, ginger and cardamom. Remove from heat. Stir in raspberries, blackberries and the lime peel.
• In large bowl, stir together pound cake mix, rum, 6 tablespoons butter and the eggs. Fold in rhubarb-berry mixture. Spoon batter evenly into muffin cups.
• Bake 17 to 20 minutes or until cakes spring back when touched lightly in center. Remove cakes from pan. Cool completely, about 30 minutes. To serve, sprinkle cakes with powdered sugar.

GRILLED POUND CAKE WITH DRUNKEN BERRIES AND SYLLABUB

Steps:

• For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
• For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
• For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
• To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
• Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
• Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.

DRUNKEN PRUNE POUNDCAKE

Steps:

• Heat oven to 325 degrees. Position rack in bottom third of the oven. Butter and flour a 9X3 inch tube pan, or spray with nonstick cooking spray.
• In large bowl, whisk together the flour, salt, and soda. In the bowl of an electric mixer, cream the butter and sugars at medium high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture alternately with the buttermilk. Mix in the extracts and zests, and fold in the prunes.
• Bake for one hour, until the cake pulls away from the pan, and a toothpick inserted into the cake comes out clean.
• To Make Brandy Soaked Prunes.
• Empty a 16 ounce container of prunes into a clean, sealable glass jar and pour brandy over the top until it covers them by about an inch. Allow prunes to macerate at least one day before making cake. Kept in a cool, dark place, the prunes will keep for months.