Raspberry Whip Cream Pound Cake
Every year I try to come up with a simple, and inexpensive desert to serve for the holidays that is not only good but different from what others may be expecting.
When I went shopping last weekend I got an inspiration.I was in the Dollar Tree reaching for a pound cake which was next to the jams when I saw something new they were carrying and had placed with the preserves it was called fruit spread.
How could I resist I picked it up and put it in my cart.
As I shopped for other items I though about the pound cake and the fruit spread.
Then an idea came to me that I decided to try this weekend.
Today I made the desert I had come up with.
It is a raspberry whip cream pound cake desert.
What I did was take a straight edge carving knife (don't use a serrated knife if will crumble the cake.)
Then I sliced the pound cake in half length wise. I removed the top and then spread the lower half with the fruit spread and topped that with whip cream (in my case Cool Whip) I then placed the top half on the lower half of the cake and in the center crease I placed a teaspoon of the fruit spread and then sprinkled some powered sugar on the top and I was done.
The picture I am showing you is half of the pound cake.
I use my neighbors as guinea pigs for my experiments. I have never had any complaints especially when it comes to desert!
Here is what you need:
1 pound cake
1 jar of fruit spread or preserves
1 container of cool whip
powdered sugar
My advise is be gentle with cutting the cake and spreading the cool whip and fruit spread. You don't want the cake to crumble on you.
It should make about four servings.
Let the cake set up for at least 20 minutes in the refrigerator before cutting.
Then place a tablespoon of whip cream next to the slice of cake and serve.
It is very decadent and unexpected and something you and your guests should enjoy!
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