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| Servings |
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Ingredients
Honey Leches Mixture:
- 2 Tbsp blueberry honey
- 1/4 cup evaporated milk
- 1/4 cup lite Thai coconut milk
- 3 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
Berry Garnish:
- 1/2 cup raspberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries sliced
Hot Honey:
- 1/2 cup blueberry honey
- 1/2 tsp cayenne pepper
Pound Cake:
Ingredients
Honey Leches Mixture:
Berry Garnish:
Hot Honey:
Pound Cake:
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Instructions
Honey Leches Mixture:
- Place blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract, and cinnamon in a mixing bowl; whisk to evenly combine. Keep chilled.
Berry Garnish:
- Place raspberries, blueberries, and strawberries in a mixing bowl and lightly toss to evenly combine. Keep chilled.
Hot Honey:
- Place blueberry honey in a small mixing bowl.
- Add cayenne and whisk to evenly combine.
- Keep warm to allow the hot honey to be pourable.
Pound Cake:
- Preheat an electric griddle to 375 degrees.
- Prepare pound cake: Arrange pound cake slices, side by side and flat in a casserole dish or pan with sides.
- Pour the honey leches mixture over and around the pound cake slices, soak for 1 minute.
- Lightly coat the preheated electric griddle with vegetable spray.
- Remove pound cake slices from honey leches mixture, allowing any liquid to drain off (discard any remaining liquid), then place each side on the hot griddle.
- Griddle the pound cake slices approximately 2 minutes on each side, to golden crispy and hot throughout.
- To serve, place 2 griddled overlapping pound cake slices on a plate (4 plates total).
- Top each with approx. 1/4 cup of berry garnish and then drizzle each with approx. 1 tablespoon of the hot honey.
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