Grilled Pound Cake and Fruit Kabobs with Yogurt Rosemary Glaze

• Vanilla Pound Cake (for a 6 cup Bundt or loaf)
• 1 1/2 cups flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup butter, room temperature
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 1 tsp vanilla
• 2/3 cup vanilla whole milk/full yogurt, room temperature
• Kabobs:
• 1 1/2 Tbsp vanilla yogurt
• 1 cup powdered sugar
• 2 tsp milk
• 1 Tbsp fresh rosemary, finely chopped
• 1 pineapple, cut into 1” cubes
• 3-4 medium peaches, cut into small wedge pieces

Vanilla Pound Cake:

Preheat oven to 350°F. Prepare 6 Cup Bundt pan with baking spray containing flour or solid shortening and flour. In small bowl, mix together flour, baking soda and salt. Set aside. In another bowl, blend sugar, butter and eggs. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 6 Cup Bundt and tap gently on counter to release air bubbles. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack to cool completely.

Kabobs and Glaze:

While cake is cooling, prepare glaze and kabobs. In a small bowl, whisk yogurt, powdered sugar, milk and rosemary until smooth. Build kabobs using Cactus Kabob Skewer by placing a piece of pineapple, followed by a 1” cube of the pound cake, and a slice of peach. Repeat until all skewers are filled. Grill on medium-high heat for 2-3 minutes then flip and grill another 2 minutes or until fruit is tender and grill marks defined. Repeat with remaining fruit and cake.

Serving:

Drizzle fruit and cake kabob with the glaze and serve warm right off the skewer. Another option is to remove grilled fruit and cake into small bowls and drizzle glaze for an individual dessert.

*Save the remaining Bundt cake for other uses!