Fire-Grilled Pound Cake with Cherries Jubilee

Cherries Jubilee traces its flambéed drama to celebrations for Queen Victoria, where warm boozy cherries met ice cream. Here, butter-brushed pound cake hits the grill for smoky caramelized edges before the classic cherry sauce and toasted almonds finish the plate.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 520 cal
• 7g protein
• 62g carbs
• 26g fat
• 3g fiber

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Ingredients

• 1 loaf (about 12 oz) store-bought or homemade pound cake
• 3 tbsp unsalted butter, melted
• 2 1/2 cups fresh or frozen pitted cherries
• 1/3 cup granulated sugar
• 2 tbsp unsalted butter
• 1 tsp orange zest
• 2 tbsp fresh orange juice
• 1/4 cup kirsch or dark rum
• 2 cups vanilla ice cream
• 1/4 cup toasted sliced almonds

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Slice the pound cake into eight even 3/4-inch-thick pieces.
2. 2Brush both sides of each pound-cake slice lightly with the melted butter so the surfaces will caramelize without sticking.
3. 3Place the buttered slices on the hot grill and cook until deep golden grill marks appear and the edges toast, 1 1/2 to 2 minutes per side. Transfer to a platter and keep warm.
4. 4In a large skillet melt the remaining butter over medium heat. Add the cherries, sugar, orange zest, and orange juice. Cook, stirring frequently, until the cherries soften and the liquid turns syrupy, 6 to 8 minutes.
5. 5Push the cherries to one side of the skillet, pour in the kirsch or rum, and tilt the pan slightly to warm the spirit. Ignite carefully with a long match if you want the classic flambé; swirl until the flames die out.
6. 6Continue simmering the sauce another minute so the alcohol mellows and the cherries become glossy and juicy. Taste and adjust sweetness if needed.
7. 7Place two warm grilled pound-cake slices on each plate. Top with a generous scoop of vanilla ice cream so it begins to melt into the toast.
8. 8Ladle the hot cherries jubilee sauce over the ice cream and cake, letting the juices soak into the grilled crumb.
9. 9Scatter toasted sliced almonds over the top for crunch and serve at once while the contrast of hot fruit, cold cream, and smoky cake is at its peak.