Gina: Calling all ladies to the kitchen! This is my absolute fa-vo-rite!!! It’s a sour-cream pound cake, but, girl, here’s the surprise: After you bake it, you need to grill it. (That barbecue man got me crazy, huh?) Resist the temptation to use a box mix for this one, because a cake made from scratch will give you the best flavor. I’m all for mixes now and then, especially with everybody’s busy schedule, but, you know, sometimes we have to slow it down and enjoy the fruits (and warm fruit toppings) of our labor. So fire up that grill pan, slice that cake, and brush it with butter (no margarine!) on both sides. The cake, toasted, will take on those great grill marks and be ready to stand up to a scoop of vanilla ice cream, a generous drizzle of Warm Raspberry Syrup, and any other sundae-style toppings that grab you (pass the crumbled Oreos and M&M’s!). When you finally place that plate in front of your man, you can have anything you want afterward—anything! You can also dress this dessert in a fancy outfit by cubing the cake and layering it with ice cream and Warm Raspberry Syrup in a parfait glass.

　　

Ingredients

serves 6 to 8

　　

Cake

1 1/2 cups unsalted butter, at room temperature

　　3 cups sugar

　　6 large eggs, at room temperature

　　1 teaspoon vanilla extract

　　1 teaspoon lemon extract

　　1 teaspoon almond extract

　　2 teaspoons grated lemon zest

　　2 teaspoons grated orange zest

　　3 cups all-purpose flour

　　1/2 teaspoon kosher salt

　　1/4 teaspoon baking soda

　　1 cup sour cream

　　Vanilla ice cream, for garnish

　　Warm Raspberry Syrup (recipe follows), for garnish

　　Toppings such as chocolate M&M’s, crumbled Oreos, toasted nuts, chopped fresh kiwi fruit or pineapple, chocolate syrup, and/or whipped cream (optional)

　　

Warm Raspberry Syrup

3 cups raspberries

　　1 tablespoon fresh lemon juice

　　6 tablespoons sugar

　　2 tablespoons raspberry or red-currant jelly

　　1 tablespoon cognac or other brandy

　　(makes about 3 cups)

　　

Step 1

Preheat the oven to 350°F. Grease and flour a 3-quart Bundt pan.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup of the butter and the sugar together at medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla, lemon and almond extracts, and grated zests, and mix well. In a medium bowl, sift together the flour, salt, and baking soda. Add a third of the dry mixture to the creamed mixture, and beat on low until mixed. Mix in half of the sour cream. Alternate adding the flour mixture and the sour cream. Pour the cake batter into the prepared Bundt pan. Bake for 60 to 70 minutes, or until a cake tester inserted in the center of the cake comes out clean. Cool for 15 minutes, then invert the cake onto a wire rack, remove from the pan, and cool completely.

　　

Step 3

Heat a grill pan to medium-high. Melt the remaining 1/2 cup of butter, and slice the cake into wedges at least 1 1/2 inches thick. Using a pastry brush, brush both sides of each slice with butter. Grill the slices on both sides until golden brown, about 3 minutes total. Remove from the grill pan. Cool slightly, and serve topped with vanilla ice cream and Warm Raspberry Syrup.

　　

Step 4

To create sundaes, cut cake slices into bite-sized pieces. Layer parfait glasses with ice cream and cubes of cake, sprinkle on desired toppings, and drizzle with Warm Raspberry Syrup.

　　

Warm Raspberry Syrup

Step 5

Heat all the ingredients in a small saucepan over medium heat, and let simmer for 5 minutes. Let cool slightly, and then serve warm.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.