This recipe is a true lifesaver, so write this down, commit it to memory, or snap a picture on your phone because it’s as easy as 1, 2, 3, and tastes like little pillows of holiday-spiced heaven.
I like to have recipes that are this easy for when people pop over or we get invited last minute, or just when my week has been too busy to bother.
Ingredients
- 2 Tbsp melted butter
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp nutmeg
- 2 tsp cardamom
(And… here’s the secret)
- frozen pound cake (family size)
Instructions
- Thaw the pound cake by leaving at room temperature for 10-15 minutes.
- Slice pound cake in even slices and then into about 1-inch cubes.
- Mix together sugar and spices in
a large bowl. - Using a non-stick skillet melt the butter and add 1/2 of the cubed pound cake cubes. Lightly toss until toasted.
- Toss toasted pound cake into the large bowl of sugar and spice to coat. Remove and set on plate while continuing this process with the rest of the pound cake.
- Serve warm or cold, enjoy with coffee, tea or after dinner. Eat one or two or twelve…
Recipe provided by Andie Britt and originally published in Focus on Carlsbad 2023 Fall edition.
