Grilling this pound cake may sound odd, but it’s definitely worth it—the cake gets a toasty texture that contrasts nicely with the soft whipped cream and bold cherry sauce. (You can also use a grill pan, broiler, or toaster oven.)
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Sift the flour, cornmeal, baking powder, and salt through a medium-mesh sieve. In a stand mixer fitted with the paddle attachment, cream the remaining 8 Tbs. butter and the sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. In a separate bowl, lightly beat the eggs, egg yolks, and vanilla. With the mixer running on medium speed, very slowly add the egg mixture to the butter a little at a time, until the eggs are completely incorporated. With a spatula, very gently fold in the dry ingredients until just incorporated (don’t overmix).
Transfer the batter to the prepared loaf pan, smooth the surface, and bake until a skewer grilled polenta cake with cherry-cassis sauce inserted in the center comes out clean, about 40 minutes. Cool on a rack for 15 minutes. Run a table knife around the edges, remove the cake from the pan, and cool completely.
Put one piece of pound cake on each plate. Top with the cherry sauce and a dollop of the cream and dust with more confectioners’ sugar. Serve immediately.
What is with the oven? This is billed as a cake cooked on your grill. Going to try it on the grill (start to finish) to see how it works.Sandy
This is sooooooo good. Worth the effort.
Everyone I served this to loved it! The cake had an interesting flavour from the cornmeal, and it created a different; yet delicious taste with the cooler cherries and whipped cream.
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