Old Fashioned Pound Cake & Raspberry Trifle

Recipe by Debber
READY IN: 3hrs 45mins
SERVES: 12-15
YIELD: 1 big bowl




  • 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!).