Old Fashioned Pound Cake & Raspberry Trifle
- Reviews 1
Ready In: 3 hrs 45 mins
Serves: 12-15
Yields: 1 big bowl
Ingredients
Pound Cake
- 4 1⁄2 cups flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cinnamon
- 2 cups butter
- 2 1⁄4 cups sugar
- 1 1⁄2 teaspoons vanilla (or brandy extract)
- 9 eggs, slightly beaten
Whipped Cream Layer
- 1 1⁄2 cups whipping cream
- 1⁄4 cup sugar
Cream Cheese Layer
- 2 (8 ounce) packages cream cheese, softened
- 2 teaspoons lemon juice
- 1 lemon, zest of, chopped
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons vanilla extract (or lemon)
Berry Layer
- 4 -8 cups fresh raspberries
- 3⁄4 cup sugar
- 1 cup water (optional)
Sprinkle
- 4 teaspoons baking cocoa
- fresh berries
Directions
- Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.
- In a large bowl, mix pound cake dry ingredients; set aside.
- In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).
- Now begin adding the flour in about half-cup portions, mixing well after each.
- Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level).
- Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
- Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!
- When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.
- WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.
- CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.
- BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.
- JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!).
- ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.
- Drizzle 3-4 tablespoons of berry juice over the cubes.
- Spread one fourth of cream cheese mixture over the cake cubes.
- Sprinkle one teaspoon of cocoa over this, then some crushed berries.
- REPEAT this twice. Add about half of the reserved berries to the last layer.
- Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.
- Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!).
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