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Red, White and Blueberry Pound Cake Recipe
Red, White and Blueberry Pound Cake
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Red, White and Blueberry Pound Cake
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Ingredients
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1 package (10-3/4 ounces) frozen pound cake
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Raspberry-Orange Sauce (recipe follows)
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1 container (8-ounces) whipped cream cheese
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3 Tbs powdered sugar
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2 Tbs orange juice
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1-1/2 cups fresh blueberries, divided
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1 cup sliced fresh strawberries
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Raspberry-Orange Sauce
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Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.
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Makes about 1 cup
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Procedure
Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. To assemble cake: 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. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce.
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Servings: 6
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Source: U.S. Highbush Blueberry Council
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See more Dessert Recipes from Pound Cake Recipe
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