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Back Yard Pound Cake

Prep Time:15 Minutes
Cook Time:50 Minutes

Nutritional Information

This is a classic recipe with a few variations, allowing you to create your own flavor!


  • 2 teaspoon vanilla extract or other flavoring
  • 1 cup heavy cream
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 6 eggs
  • 3 cups sugar
  • 1 teaspoon ground coriander or other ground spice
  • Papaya Flambe: (optional)
  • 4 firm papaya, peeled, cored and diced
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 2 limes, juiced
  • 1/2 cup triple sec
  • whipped cream, for serving if desired


  • 1. Generously grease and flour a bundt or 9x13 pan.
  • 2. Using an electric mixer, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, dried spice and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.
  • 3. Preheat the EGG to 325º using indirect heat. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 50 minutes, rotating halfway through if necessary. Remove from the grill and cool in pan for 15 minutes. Invert cake onto cake plate, and serve with the papaya flambé.
  • 4. For the Papaya Flambé: Using direct heat and a cast iron dutch oven, melt the butter. Saute the papaya in the butter until it begins to soften, about 2 minutes. Add the remaining ingredients and simmer until thickened, about 5-6 minutes. Serve warm.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828