Red And Blueberry Pound Cake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup seedless raspberry jam
• 6 tablespoons orange juice
• 10 3/4 ounces frozen pound cake
• 8 ounces whipped cream cheese
• 3 tablespoons confectioners' sugar
• 2 tablespoons orange juice
• 1 1/2 cups fresh blueberries
• 1 cup strawberry, sliced

Recipe

• 1 raspberry orange sauce:.
• 2 in a small bowl, mix together raspberry jam and 6 tablespoons orange juice until smooth. set aside.
• 3 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 raspberry orange sauce; let stand 10-15 minutes so that the cake absorbs the sauce.
• 4 meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
• 5 to assemble cake:.
• 6 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.
• 7 decorate cake to resemble an american flag using remaining blueberries and the strawberries. serve with remaining raspberry orange sauce.
• 8 refrigerate any leftovers.