3/4 cup seedless raspberry jam
6 tablespoons orange juice
1 package (10-3/4 ounces) frozen pound cake
1 container (8-ounces) whipped cream cheese
3 tablespoons confectioners’ sugar
2 tablespoons orange juice
1-1/2 cups fresh blueberries, divided
1 cup sliced fresh strawberries


1. For the sauce, stir raspberry jam and orange juice together until smooth. Set aside.
2. For the cake, 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 raspberry-orange juice sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.
3. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
4. 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.
Impress your guests at your next 4th of July barbecue with this American flag cake –only you have to know how easy it is to prepare.
Red, White and Blueberry
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