Grilled Pound Cake with Ice Cream and Caramel Sauce



  • 2 sticks butter, room temperature
  • 1 3/4 c. sugar
  • 5 eggs
  • 2 c. pre-sifted flour
  • 1 T. almond extract
  • 1/2 tsp. mace
  • 7oz. caramels
  • 6 T. heavy (whipping) cream


    1. Whip softened butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in flour and seasonings.

    2. Pour into a greased and floured loaf pan. Bake at 350 degrees about 45 minutes, cover with foil and continue baking about 30 minutes or until a pick comes out clean. Cool, wrap in plastic wrap overnight.

    3. Prepare grill or boiler. Slice cake into 1/3" thick slices. Grill over low heat until lightly toasted, about 1 minute each side. Top each slice with a scoop of ice cream. Drizzle warm caramel sauce over top and garnish with toasted almonds.

    Caramel Sauce:

    1. Place caramels and heavy cream in top of a double boiler over simmering water. Heat until caramels are melted, stirring occasionally, about 20 minutes. Keep sauce warm until serving time.
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