Grilled Pound Cake with Warm Fruit Glaze & Ice Cream

Grilling pound cake changes everything. The heat caramelizes the buttery edges and adds faint char marks that play off a warm, syrupy balsamic berry glaze you won’t stop spooning over the top.

The glaze is where the magic happens. Balsamic vinegar, brown sugar, strawberry preserves, and maple syrup boil down into a thick, glossy sauce. The vinegar’s tang keeps it from being one-note sweet, and reducing it to a true syrup consistency is key. Once it’s thick enough to coat the back of a spoon, toss in fresh berries just long enough to warm through. You want them soft but still holding their shape, not cooked to mush.

Slice the pound cake about ¾ inch thick so it grills without falling apart, and watch it closely. It goes from golden to burnt in seconds. A scoop of vanilla ice cream on the side melts into the warm glaze and ties the whole plate together.

Kitchen Tips

• Store-bought pound cake works great. This recipe is about the glaze, so save yourself the extra step.
• Reduce the glaze fully. If it’s still thin and watery, it slides right off the cake. Let it bubble until it coats a spoon.
• Use a grill basket or foil if you’re nervous about cake falling through grill grates. A cast iron grill pan works too.

Variations

• Peach version: Swap strawberry preserves for peach preserves and use sliced fresh peaches instead of berries.
• Boozy glaze: Add 2 tablespoons of bourbon or Grand Marnier to the glaze as it reduces.
• Chocolate drizzle: Finish the plated dessert with a thin line of warm chocolate sauce.