Plentiful Pantry, Inc: 2013

Tuesday, March 12, 2013

Pound cake with Cinnamon Sauce Trifle

Featured Recipe- Pound cake with Cinnamon Sauce Trifle

Ingredients:

1 pre-made PLENTIFUL PANTRY POUND CAKE WITH CINNAMON SAUCE
1 pound cream cheese, at room temperature (optional)
2/3 cup sugar
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced.

Beat the sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Cool the pound cake and cut the slices into 1-inch cubes. Brush the bottom of an 8x8 dish or trifle bowl with the cinnamon sauce and arrange half of the cake cubes in the dish. Mix fruit with the remaining cinnamon sauce. Sprinkle with half of the berry mixture. Dollop half of the cream mixture over the berries and gently spread. Layer the remaining cake cubes on top, then sprinkle with the remaining fruit mixture. Layer the remainder of the cream mixture and top with any remaining berries. Cover and refrigerate 1 hour. Optional: set aside a small amount of the Cinnamon sauce before mixing it with the berries. Drizzle across the top when layering is complete.