POUND CAKE FINGER SANDWICHES
Steps:
- Strawberry Cream Cheese: In the bowl of a food processor, combine cream cheese and preserves. Blend until combined. Taste for flavor adding more preserves if necessary. The cream cheese should be pink. Set aside and bring to room temperature for easy spreading.
- Blueberry Cream Cheese: In the bowl of a food processor, combine the cream cheese and blueberries. Add sugar to taste.
- Cinnamon and Sugar Spread: In a bowl, combine creme fraiche, cinnamon, and brown sugar.
- Preheat oven to 350 degrees F.
- Slice the pound cakes into 3/4-inch thick slices. Spread on a baking sheet and toast until just golden. Remove from oven and set aside to cool slightly.
- Using a pastry brush, brush each piece of pound cake with melted chocolate to "waterproof" the sandwich. Cut the pound cake slices in half on the diagonal. Slice the strawberries. Spread a thick layer of strawberry cream cheese on top of some of the slices of pound cake that have been coated with chocolate and top with sliced strawberries. Cover with a second piece of pound cake. Spread blueberry cream cheese on some of the pound cake pieces and top with macadamia nuts and a second slice of pound cake. Repeat with cinnamon and sugar spread and chocolate hazelnut spread.
LEMON POUND CAKE
Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that's rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don't have all day to do it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
- In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 19 g, TransFat 0 g
POUND CAKE PARTY SANDWICHES
This is a delicious pound cake on its own or to get the kids to help make nad decorate the party sandwiches.
Provided by Chef mariajane
Categories Dessert
Time 1h30m
Yield 2 pound cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease two 8 1/2 x 4 1/2 - inch loaf pans and line with parchment paper.
- Cream butter until light. Add 1/2 cup sugar and beat until light and fluffy. Add yolks, one at a time, beating after each addition,. Add sweetened condensed milk and vanilla. Mix in flour and salt. Batter will be thick.
- Beat egg whites in a separate bowl until light and foamy. Gradually beat in remaining 1/2 cup sugar and continue beating until whites are firm. Fold into batter.
- Divide batter between the 2 prepared pans. Bake in preheated oven for 60-75 minutes or until a toothpick inserted in center of cake comes out clean. If top gets too brown, cover loosely with foil. Cool on rack. You can freeze 1 loaf for future use.
- ASSEMBLY: To assemble sandwiches, slice cake into 16 slices. Trim crust and slice on the diagonal to make 2 triangles. Spread 2 tablespoons icing on slice and place other slice of cake on top. Dip all sides into candied sprinkles.
- NOTE: Double the icing if using both cakes. Freeze any leftover sandwiches in an airtight container. Eat the cake on its own with berries.
Nutrition Facts : Calories 3912.7, Fat 216.8, SaturatedFat 131.6, Cholesterol 1185, Sodium 2045.7, Carbohydrate 445, Fiber 5.1, Sugar 302.3, Protein 54.7
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