Imperial Sugar
Dixie Crystals

Grilled Almond Pound Cake with Grilled Peaches and Brandied Cinnamon Sauce


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Butter and flour a bundt pan and set aside.
  3. Sift together flour and baking soda and set aside.
  4. In a stand or with a hand held mixer using paddle attachment, mix butter until light and fluffy. Add sugar and mix well.
  5. Add one egg at a time waiting for previous added egg to be fully incorporated and mixture regains a smooth, homogenous look.
  6. Add vanilla, salt and almond extract.
  7. Alternately add flour and buttermilk in 5 steps, starting with and ending with flour. Scrape batter into prepared pan and place in oven. After 15 minutes in oven reduce temperature to 325°F.
  8. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 1 hour 20 minutes.
  9. Remove from oven and let cool for 10 minutes before turning upside down on a serving platter.
  10. Prepare sauce by combining sugar, cream, butter, vanilla, Brandy and cinnamon in a saucepan and bring to a boil for 3 minutes. Remove from heat.
  11. Turn on grill. Right before serving cut cake in 1/3 inch thick slices. Cut peaches in quarters, or in 6 pieces when large.
  12. Dip cut peach pieces in sauce and place on preheated grill. After approximately 30 seconds turn over and grill for 15-20 additional seconds. On other side of grill place slices of pound cake. Grill each side about 25 seconds.
  13. Remove from grill and place on plates. Serve with ice cream and drizzle with additional sauce.