ISO: Pound Cake Sauces/Toppings

Help! I'm serving pound cake at a reunion next week and thought i'd offer a variety of sauces to go on top of the cake slices as it is being served....like a "topping bar"...
This is one i have already:

Hot Butter Cream

Combine in a saucepan:
2 cups sugar
1 cup butter
2 cups cream (or half & half)
2 tsp. vanilla
Bring to a boil and boil 5 min. stirring constantly. Serve warm

Now, do you have any other topping/sauce suggestions?
Didn't someone post a Wet Walnut topping not long ago? That might work...THANKS for any suggestions (and recipes) you can offer!

Lemon Glaze

1/4 cup lemon juice
1/2 cup sugar

Stir together and heat to almost boiling in microwave or stovestop. Excellent to pour over a slice of pound cake.

Buttered Pecan Caramel Dip


2 bags caramels
1 can sweetened condensed milk
8oz. sour cream
1 stick real butter
3c. chopped pecans(any chopped nuts will work)

Melt butter in a skillet. Add pecans and saute them on med. for 3-5 minutes. You just want them to get a little toasty. Put everything in a crock pot, no lid, and set on low. Stir occasionally until it's all nice and melted.

It's good on EVERYTHING!!!

You can play with the flavor a little. A teaspoon of rum flavoring or a pinch of cinnamon are both good.
Enjoy!

>Deb

Oh yes! These sound great! Thanks for sharing!!!

AMBER SAUCE

1 cup brown sugar (firmly packed)
½ cup light corn syrup
¼ cup butter
½ cup whipping cream

In a 4 cup measuring cup or bowl, mix all ingredients. Microwave uncovered, on high 3-4 minutes. Stir well to blend:

Serve warm. Makes about 1 ½ cups.

This is a sweet sauce for steamed plum puddings, or to pour over pound cake slices, or even over sliced fresh fruit such as peaches.

RE: Cookbook Contest
Posted by: MytFly Posted on: 4/9/2004 1:48:46 PM
#R3434984
Angell’s Delicious Cream Cheese Pound Cake

3 sticks butter
1 8-oz. package cream cheese
6 eggs
3 c. sugar
3 c. plain flour
2 tsp. vanilla

Mix butter and cream cheese, add sugar and cream until fluffy. Add eggs one at a time, beating well after each. Add flour and mix well, about 3-4 minutes. Add vanilla. Bake in greased and floured tube pan. Put cake in COLD oven on center rack. Bake 1 to 1 1/4 hours at 350.

I would serve with a good quality storebought vanilla ice cream (Cook’s Illustrated says Edy’s Dreamery is the best, I like Blue Bell homemade vanilla flavor) AND a choice of:

Bunko Fudge Sauce

Melt together 1 stick real butter, 1 can Eagle Brand condensed milk and 1 can Hershey’s syrup. (I mix and keep hot in my mini-crockpot - perfect size).

AND/OR

Julia Child’s Caramel Sauce

1 c. sugar
1/3 c. water
4 T. heavy cream or unsalted butter, or combination
small pinch salt

In skillet, bring sugar and water to a boil over high heat, remove from heat and swirl pan until sugar has completely dissolved and liquid is clear. Cover pan tightly and boil over high heat for 2-3 minutes, or until bubbles are large and thick. Uncover pan and boil several minutes more without stirring, until syrup begins to brown slightly. Then swirl pan until syrup is ALMOST as dark as you want it to be. Take off heat and plunge pan into cold water, if necessary, to stop cooking. Return to heat and pour in 3 to 4 additional tablespoons water. Stir and simmer to dissolve caramel, and boil down liquid until it is a light syrupy consistency. Remove from heat and whip in cream and/or butter and salt.

This tastes awesome on pound cakes, especially with some fresh fruit or even shaved chocolate.

SABIYON
6 large egg yolks
2 TBSP sugar
1/4 C. sweet white wine (like Reisling) or champagne (cheap stuff works just fine)
2 TBSP triple sec (or Grand Mariner)

In double boiler over simmering water whisk together eggs and sugar until thickened and pale yellow. Whisk in wine. While stirring constantly, continue to cook until thick. Remove from heat and stir in triple sec. Serve over vanilla ice cream with fresh berries or seasonal fruit. Try substituting Caramel Mocha liqueor (or your favorite liqueor) for the triple sec.

Can fold sabiyon into 2 C. whipped cream for topping on waffles or pound cake.

Yum! These are going to be hard to choose from!
In an old post i saw a reference to Mapanda's "Raspberry Melba Sauce"....does anyone have this recipe? I've looked all through her "favorites" thread...and a search turned up nothing (as usual)...just thought it sounded like something that might work on poundcake! Thanks!

I wanted to save this thread so I added this recipe before I copied it.

Raspberry Sauce
From Taste of Home's Simple & Delicious

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.

INGREDIENTS
2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

Sassygrits

Raspberry Melba Sauce:

1 cup ( pint) raspberries
1 cup powdered sugar
1 teaspoons fresh lemon juice
2 tablespoons apple juice

Puree all ingredients, then pass through a strainer to remove seeds. Makes 1 cup.

Note: Additional melba sauce can be refrigerated to use later.

♥Sassygrits♥

Does anyone have a topping they prefer for an ALMOND pound cake? We tried a recipe from this BB that is quite tasty, but I had a hard time getting the family to finish it because ice cream was all I could think of ...