Smoked Vanilla Pound Cake with Grilled Strawberry Compote


Mini Vanilla Pound Cake

1 ½ cups butter, softened

1 8 oz package cream cheese,  softened

3 cups of sugar

6 large eggs

3 cups all purpose flour

¼ teaspoon salt

1 tablespoon vanilla extract

½ teaspoon almond extract

Strawberry Compote

1 pound of strawberries

1 lemon

¼ cup sugar

¼ cup water

1 tablespoon cornstarch


Mini Vanilla Pound Cake

1.Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add the sugar, beating well, 5 to 7 minutes. Add eggs one at a time, beating just until the yellow disappears

2.Combine the flour and salt. Gradually add to the butter mixture, beating at low speed just until blended. Stir in vanilla extract ad almond extract.

3.Spoon batter into greased ramekins, filling ¾ full.

4.Place on grill and cook at 350 degrees for 20-25 minutes or until a wooden toothpick inserted in the middle comes out clean. Tip: put on a pizza stone or in an iron skillet to keep the bottom from burning.

5.Cool in ramekins. Use your favorite toppings such as confectioners sugar, drizzle of chocolate, whipped topping, or the following strawberry compote.

Strawberry Compote

1.Rinse under cold water and cut stems off strawberries. If you have big strawberries, cut in half.

2.Place strawberries on grill and grill until you get a char on them.

3.Zest and juice the lemon.

4.Combine the sugar, water, and cornstarch in a small sauce pan. Whisk well  over medium heat.

5.Add the lemon juice, zest, and strawberries. Mix gently.

6.Bring to a simmer and cool for five minutes stirring constantly.

7.Remove from heat when the mixture thickens.

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