Fruit 'n' Cake Kabobs Recipe

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Fruit 'n' Cake Kabobs Recipe
Fruit 'n' Cake Kabobs Recipe photo by Taste of Home
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Fruit 'n' Cake Kabobs Recipe

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A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup apricot preserves
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 medium nectarines, quartered
  • 3 medium peaches, quartered
  • 3 medium plums, quartered
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1-1/ 2-inch cubes

Directions

In a small saucepan, combine first five ingredients; cook and stir over medium heat until blended. Remove from heat.
On eight metal or soaked wooden skewers, alternately thread fruit and pound cake. Place on a greased rack over medium heat. Grill, uncovered, until lightly browned and fruit is tender, brushing occasionally with apricot mixture. Yield: 8 servings.
Originally published as Fruit 'n' Cake Kabobs in Taste of Home June/July 2007, p10

Nutritional Facts

1 kabob: 259 calories, 8g fat (4g saturated fat), 58mg cholesterol, 161mg sodium, 46g carbohydrate (33g sugars, 3g fiber), 4g protein.

  • 1/2 cup apricot preserves
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 medium nectarines, quartered
  • 3 medium peaches, quartered
  • 3 medium plums, quartered
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1-1/ 2-inch cubes
  1. In a small saucepan, combine first five ingredients; cook and stir over medium heat until blended. Remove from heat.
  2. On eight metal or soaked wooden skewers, alternately thread fruit and pound cake. Place on a greased rack over medium heat. Grill, uncovered, until lightly browned and fruit is tender, brushing occasionally with apricot mixture. Yield: 8 servings.
Originally published as Fruit 'n' Cake Kabobs in Taste of Home June/July 2007, p10

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