Independence Day Recipes
Red, White and Blueberry Pound Cake
Yield: 8 servings
Ingredients
- 1 (10 3/4 ounce) frozen pound cake
- 1 (8 ounce) container whipped cream cheese
- 3 tablespoons confectioners' sugar
- 2 tablespoons orange juice
- 1 1/2 cups fresh blueberries, divided
- 1 cup sliced fresh strawberries
- Raspberry-Orange Sauce
Instructions
- 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 for 10 to 15 minutes so that the cake absorbs the sauce.
- Meanwhile, in a bowl stir together cream cheese, confectioners' sugar and orange juice until well blended.
- 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.
- Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.