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Red, White and Blueberry Pound Cake




  1. 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.
  2. Meanwhile, in a bowl stir together cream cheese, confectioners' sugar and orange juice until well blended.
  3. Assemble cake: Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture.
  4. Arrange a third of the blueberries evenly over cream cheese.
  5. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries.
  6. Repeat with center slice of cake.
  7. Place top layer cut side down; spread with remaining cream cheese mixture.
  8. Decorate cake to resemble an American flag using remaining blueberries and the strawberries.
  9. Serve with remaining Raspberry-Orange Sauce.
  10. Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.

Yield: 8 portions


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