Cake: Red White and Blueberry Pound Cake

posted by Meryl 07-02-103 3:38 PM
Red White and Blueberry Pound Cake

10 3/4 oz package of frozen pound cake
8 oz container of whipped cream cheese
3 tbsp powdered sugar
2 tbsp orange juice
1 1/2 cups fresh blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce (*recipe below)

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; (*recipe below), and 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.

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 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.

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