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Mixed-Berry Pound Cake
2 Review(s)
2 Hr
Prep : 20 Min Cook: 1 Hr 40 Min
Prepare to become famous for making the best pound cake on the block! This from-scratch version is topped with glaze and mixed berries.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
2
1/2 cup butter, softened
3
1-1/2 cups granulated sugar
4
4 eggs
5
2 cups flour
6
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
7
1-1/2 tsp. Magic Baking Powder
8
1-1/3 cups blueberries, divided
9
1 cup icing sugar
10
2 Tbsp. lemon juice
11
1/3 cup each raspberries and quartered strawberries
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Line 9-inch square pan with parchment. Beat cream cheese spread, butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour. Add dry jelly powder and baking powder; mix well. Gently stir in 1 cup blueberries. Step 3
Pour into prepared pan. Step 4
Bake 1 hour or until toothpick inserted in centre comes out clean. Cool 5 min. Invert cake onto wire rack; remove parchment and pan. Cool cake completely. Step 5
Mix icing sugar and lemon juice until blended; spread onto top and sides of cake. Step 6
Combine raspberries, strawberries and remaining blueberries; spoon over cake just before serving. Kraft Kitchen Tips!
Substitute
You can substitute a slightly larger size pan for the one called for in the recipe. Try using 12-cup fluted or 10-inch tube pan, or a 9- or 10-inch round cake pan at least 2 inches deep. Do not use a smaller pan or the batter may run over the top of the pan during baking. Remember that a different pan size affects the baking time (a larger pan may shorten baking times), so check for doneness earlier than the recipe specifies.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 8 g
40 %
Cholesterol 95 mg
Sodium 250 mg
10 %
Carbohydrate 62 g
Fibre 1 g
Sugars 44 g
Protein 7 g
Vitamin A
15 %
Vitamin C
10 %
Calcium
6 %
Iron
10 %
Servings
12 servings, 1 topped cake piece (131 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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