Red, White and Blueberry Pound Cake
Yield: 8 portions
1 (10 3/4 ounce) frozen pound cake
1 (8 ounce) container whipped cream cheese
3 tablespoons confectioners’ sugar
2 tablespoons orange juice
1 1/2 cups fresh blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce
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 the 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
.