MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoky Toasted Cream Cheese Pound Cake
 Categories: Cakes, Desserts, Cheese, Fruits
      Yield: 8 servings
 
     15 tb Unsalted butter; softened,
           - more for greasing
  1 1/4 c  Cake flour; more for
           - dusting
  1 1/4 c  Sugar
    3/4 ts Baking powder
      1 ts Kosher salt
      3 oz Cream cheese; softened
    1/2    Vanilla bean; scraped, seeds
           - only
      2 lg Eggs
  1 1/2 ts Vanilla extract
      2    Sprigs lemon verbena or
           - lemon thyme
      1 lb Hulled strawberries; halved
     12 oz Bottle of berry lambic
           - (fruit beer)
           Goat butter; for serving
 
  MAKE THE CAKE: Set oven @ 350°F/175°C.
  
  Grease one 9x5x2-3/4" loaf pan with butter and
  dust with flour; set aside. Whisk 1 1/4 cups flour, the
  baking powder, and salt in a bowl. Separately, combine
  3/4 cup sugar, 9 tbsp. butter, the cream cheese, and
  vanilla seeds in a large bowl; beat on medium-high speed
  with a hand mixer until smooth and fluffy, about 3
  minutes. Add eggs, one at a time, beating after each
  addition. Add dry ingredients and vanilla extract; beat
  on low speed until just combined. Spread into even layer
  in loaf pan and bake until golden and cooked through,
  50-55 minutes; let cool.
  
  MAKE THE LEMON VERBENA SYRUP: Combine 1/4 cup sugar, the
  lemon verbena, and 1/4 cup water in a 2-qt. saucepan
  over medium-high; cook until sugar has dissolved, 2-3
  minutes. Strain, discarding herbs, and cool.
  
  TO SERVE: Heat a charcoal grill or set a gas grill to
  medium-high. (Alternatively, heat a grill pan over
  medium-high.) Combine remaining sugar, strawberries, and
  beer in a 10-inch cast-iron skillet; cook until fruit is
  soft and liquid has reduced by 3/4, 20 minutes; keep
  warm. Wipe skillet clean and heat over grill; slice
  pound cake into 1-inch-thick slices and brush with lemon
  verbena syrup. Working in batches, heat remaining butter
  in skillet and cook pound cake, flipping once, until
  golden, 3-4 minutes. Transfer to plates and smear with
  goat butter; top with warm berries.
  
  By: Mindy Sega
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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