Fourth of July Recipes
Red, White and Blueberry Pound Cake Recipe


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; 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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