One year ago, Congress defunded public media. Now that we're 100% community funded, please become a sustaining member or increase your existing membership 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:
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
Sponsored message
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).
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.
One year ago, Congress voted to defund public media, eliminating a critical $1.7 million from our budget every year going forward. But they couldn’t silence us, and we’re not going anywhere. LAist is now 100% community funded and that means we’re taking our future into our own hands and turning to you to keep local reporting strong.
You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
If this story helped you, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
If this story helped you, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Senior Vice President News, Editor in Chief
