With our free press under threat and federal funding for public media gone, your support matters more than ever. Help keep the LAist newsroom strong, become a monthly member or increase your support today.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here .
How To Grill A Cake For The Fourth Of July
Photo courtesy of Rao's
It's true; Americans will throw almost anything on a grill, especially on the Fourth of July. So why not make dessert on the 'que, too?
Rao's pastry chef Laura Augsburger has graciously shared a patriotic pound cake recipe that's made by throwing generously-buttered slices on the grill and then topping them with fresh seasonal berries and whipped cream.
You can, of course, make a home made pound cake if you feel funny about bringing something store-bought. But it's hot, and the holiday should be about relaxing and hanging out with friends. If you do decide to make it from scratch, just make sure that your cake is dense enough to stand up to the grill and your spatula. (We love Martha's vanilla version here .) Pillowy white cakes won't stand a chance and will buckle under pressure.
Here's how it's done:
Sponsored message
Grilled Pound Cake With Mixed Berries
Makes 6 servings
Berry Compote
½ cup sugar
1 (6-ounce) basket fresh raspberries
1 (6-ounce) basket fresh blueberries
1 (6-ounce) basket fresh blackberries
1 pint fresh strawberries, hulled and quartered
For Grilled Cake
1 store-bought pound cake, cut into six 1 ½-inch slices
3 tablespoons unsalted butter, well softened
Whipped cream for serving
1. To make the berry compote: Bring the sugar and ½ cup water to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Let the syrup cool. Combine the raspberries, blueberries, blackberries, and strawberries and stir in enough of the syrup to sweeten the berries to taste. Cover and refrigerate for at least 2 hours and up to 8 hours.
2. Prepare an outdoor grill for direct cooking over medium heat (350 F).
Sponsored message
3. Brush the cooking grate clean and lightly oil the grate. Spread the butter over both sides of the pound cake slices. Place the cake slices on the grill. Cook, turning once, until lightly browned on both sides, about 4 minutes.
4. For each serving, place a cake slice on a plate and top with the berries and their juices. Add a dollop of whipped cream, if desired. Serve immediately.
At LAist, we believe in journalism without censorship and the right of a free press to speak truth to those in power. Our hard-hitting watchdog reporting on local government, climate, and the ongoing housing and homelessness crisis is trustworthy, independent and freely accessible to everyone thanks to the support of readers like you.
But the game has changed: Congress voted to eliminate funding for public media across the country. Here at LAist that means a loss of $1.7 million in our budget every year. We want to assure you that despite growing threats to free press and free speech, LAist will remain a voice you know and trust. Speaking frankly, the amount of reader support we receive will help determine how strong of a newsroom we are going forward to cover the important news in our community.
We’re asking you to stand up for independent reporting that will not be silenced. With more individuals like you supporting this public service, we can continue to provide essential coverage for Southern Californians that you can’t find anywhere else. Become a monthly member today to help sustain this mission.
Thank you for your generous support and belief in the value of independent news.
But the game has changed: Congress voted to eliminate funding for public media across the country. Here at LAist that means a loss of $1.7 million in our budget every year. We want to assure you that despite growing threats to free press and free speech, LAist will remain a voice you know and trust. Speaking frankly, the amount of reader support we receive will help determine how strong of a newsroom we are going forward to cover the important news in our community.
We’re asking you to stand up for independent reporting that will not be silenced. With more individuals like you supporting this public service, we can continue to provide essential coverage for Southern Californians that you can’t find anywhere else. Become a monthly member today to help sustain this mission.
Thank you for your generous support and belief in the value of independent news.
Senior Vice President News, Editor in Chief
