
Ingredients
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- 1 package (10-¾ ounces) frozen pound cake
- Raspberry-Orange Sauce (recipe follows)
- 1 container (8-ounces) whipped cream cheese
- 3 tablespoons powdered sugar
- 2 tablespoons orange juice
- 1-½ cups fresh blueberries, divided
- 1 cup sliced fresh strawberries
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Instructions
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- 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
- Number of servings (yield): 8
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Raspberry-Orange Sauce
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Instructions
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Stir together until smooth ¾ cup seedless raspberry jam and 6 tablespoons orange juice
Quick notes
Yield: about 1 cup
Recipe courtesy of U.S. Highbush Blueberry Council
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