Grilled Pound Cake with Ice Cream and Caramel Sauce
2 sticks butter, room temperature
1 3/4 c. sugar
2 c. pre-sifted flour
1 T. almond extract
1/2 tsp. mace
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.
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.