BAKE CAKE (ignore if you’re using store-bought cake):

1. PREP: Preheat the oven to 350 degrees. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans and line the bottoms with parchment paper.
2. CREAM BUTTER & SUGAR: Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
3. ADD EGGS: With the mixer on medium speed, beat in the eggs, 1 at a time.
4. ADD DRY INGREDIENTS, BUTTERMILK & VANILLA: In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
5. BAKE: Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
6. COOL: When the cakes are done, let them cool for at least 10 minutes before removing them from the pans. Allow them to cool completely before serving or storing. To store the cakes, wrap them well, and store in the refrigerator. You can also freeze them for about 4-5 months. When ready to use, let them defrost in the refrigerator overnight before using.

GRILL CAKE SLICES:

1. GRILL POUND CAKE: Light a grill or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.

WHIPPED CREAM:

1. WHIP THE CREAM: In a medium bowl, softly whip the heavy cream using an electric mixer. Add the sugar, rum, and vanilla and whip the cream until firm peaks form. Refrigerate until ready to use.

CHOCOLATE SAUCE:

1. SIMMER CREAM & SPICES: In a medium saucepan, bring the heavy cream, cinnamon, and chile powder, if using, to a simmer over moderately high heat.
2. ADD CHOCOLATE CHIPS & VANILLA: Add the chocolate chips and vanilla. Remove from the heat and let stand for 1 minute, then whisk to blend. Keep warm until ready to serve.

FRUIT TOPPING:

1. ASSEMBLE FRUIT SALAD: In a medium bowl, toss the mango and papaya with the basil and vanilla.

ASSEMBLE & SERVE:

1. ASSEMBLE DESSERT: Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds and drizzle with the chocolate sauce.