I recently found an article in Real Living magazine that uses kitchen staples to give them a new twist by adding different ingredients to spice them up.I am using a 6oz pound cake in these recipes. Each will serve 6 people
Pound cake with oranges,honey and Rosemary.
Cut away the peel and the pith of the oranges and cut out the segments. In a medium bowl, gently combine the orange segments, 2Tbs Honey,and 1/2 tsp chopped fresh rosemary. Slice cake and top with orange mixture. Enjoy. Whip cream would be nice on the top.
Glazed pound cake with crystallized ginger
in a small bowl,whisk 1 cup of powder sugar 1tablespoon powder sugar to form a thick but pourable glaze(add more water if necessary)Spread glaze over the cake letting it drip down the sides.Sprinkle with 1/4 cup of chopped candied ginger. Let the glaze set for 20 min. before serving.
Toasted pound cake with whip cream and almonds
Heat oven to 375* Spread 1/2 cup of sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden. 5 to 7 min. Heat broiler.Slice the cake into 1 inch thick pieces and broil till golden brown,about 1 min. per side. In a medium bowl,beat 1 cup of heavy cream and 1/4 cup of powdered sugar until stiff peaks form.Top cake with whip cream and top with the toasted almonds.