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RED WHITE AND BLUEBERRY POUND CAKE Recipe | |
Cakes | |
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Ingredients:
10 3/4 oz package of frozen pound cake 8 oz container of whipped cream cheese 3 tbsp powdered sugar 2 tbsp orange juice 1 1/2 cups fresh blueberries, divided 1 cup sliced fresh strawberries Raspberry-Orange Sauce (*recipe below)
Directions:
Procedures: 1. Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. 2. Pierce layers with fork tines. 3. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce. 4. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. 5. Assemble cake: 6. Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese. 7. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. 8. Repeat with center slice of cake. 9. Place top layer cut side down; spread with remaining cream cheese mixture. 10. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. 11. Serve with remaining Raspberry-Orange Sauce. *Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice. | |