Use of a ready-made pound cake makes thisFourth of July flag cake quick and easy to assemble.
Recipe: Red, White and BlueberryPound Cake
Raspberry-Orange Sauce:3/4 cup seedless raspberry jam6 tablespoons orange juiceCake:1 (10 3/4-ounce) package frozen poundcake
For Raspberry Orange Sauce: Stir togetheruntil smooth the raspberry jam and orange juice. Set aside.
For Cake: Slice frozen pound cake lengthwisein three layers
Arrange in a single layer on a cookiesheet with top layer cut side up.
Pierce layers with fork tines.
Spread each with 2 tablespoons of theRaspberry-Orange Sauce.
Let stand 10 to 15 minutes so that thecake absorbs the sauce.
Meanwhile, in a bowl stir together creamcheese, sugar and orange juice until well blended.
To assemble cake: Place bottom layer ona serving plate.
Spread evenly with a third of the creamcheese mixture.
Arrange a third of the blueberries evenlyover cream cheese.
Drizzle about 1 tablespoon Raspberry-OrangeSauce 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 Americanflag using remaining blueberries and the strawberries.
Serve with remaining Raspberry-OrangeSauce.
1 (8-ounce) container whipped cream cheese
3 tablespoons powdered sugar
2 tablespoons orange juice
1 1/2 cups fresh blueberries – divided use
1 cup sliced fresh strawberries
Makes 8 servings.
Recipe and photograph are courtesy of theUS Highbush Blueberry Council. Used with permission.
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