Pan-seared pound cake makes easy Easter dessert

Pan-seared pound cake with minty fruit salad makes a great springtime dessert.

How do you make pound cake even more buttery and delicious? Pan-sear slices of it with butter and sugar.

If you know how to make a grilled cheese, you can make this dessert, which is a perfect ending to an Easter - or any springtime - dinner. Pan-seared pound cake is decadent and rich, so we've paired it with a fresh, minty fruit salad for balance. Looking for even more indulgence? Top the whole thing with whipped cream spiked with powdered sugar and orange liqueur.

For a little less indulgence, opt for banana bread instead of pound cake and top the fruit salad with nonfat Greek yogurt.

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Pan-seared Pound Cake with Minty Fruit Salad

Ingredients:

•2 tablespoons sugar, divided

•3 navel oranges, peeled, segmented

•1 cup blueberries

•1 cup raspberries

•1 cup strawberries, chopped

•1 tablespoon lemon juice

•1 tablespoon chopped fresh mint

•8 thick slices pound cake

•2 tablespoons unsalted butter,

•softened

Directions:

Combine 1 tablespoon of sugar with the orange segments, berries, lemon juice and mint. Stir gently, and set aside.

Spread both sides of each slice of the pound cake with butter. Use the remaining tablespoon of sugar to sprinkle over both sides of each slice.

Heat a large nonstick skillet over medium. Working in batches, toast the cake slices until golden and caramelized. Serve warm and topped with the fruit salad.

Servings: 8

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