Frozen Pound Pie Should Be Cut Into Waffles
Frozen cake is an underrated daily item and Sara Lee does a pretty good one. All Butter Pound Cake is a very dense example of this genre, and – although it’s supposed to be allowed to warm to room temperature before eating – eating frozen slices when the urge arises is more of my speed. That was my plan for the cake now in the freezer until I remembered I had a waffle iron.
Frozen foods are always good candidates for waffle ironing, but this pound sterling pie exceeded my expectations. First, this is the tidiest and most convenient waffle I’ve ever ironed. The frozen pieces are cut clean, golden brown in about half a minute and leave no residue. Since someone has cleaned out the fat and cheese from their waffle maker, this has been a welcome change.
But more importantly, the pound waffle cake is delicious. It’s the perfect brunch – a buttery, buttery waffle with sweetness softened by its slightly crispy golden tops and troughs. You can serve it with butter and syrup or fresh fruit like any waffle, but a really bold move would involve some sort of breakfast sandwich scenario, preferably with pork sausage. (Why not make a sandwich like this and take a photo for this blog? Unfortunately, I ran out of pork sausage .) I would also think it would make a nice ice cream sandwich.
As I said above, the procedure is not complicated. Turn the waffle iron to a medium level, then press a 3/4 inch piece of frozen cake between the two burners for about 30 seconds, checking halfway down to make sure it doesn’t burn. When it turns golden brown, remove it from the waffle iron and enjoy any of the methods above. Repeat until you run out of cake and then try with a different flavor. I bet blueberries would be nice.