From out of the blue this time comes a truly beautiful sight. As soon as folks get a glimpse of it, though, it'll likely disappear fast! Conjured up by CT's cooks, the colorful rainbow cake features pound cake topped with a creamy spread and fresh fruit. An orange "pot" at the rainbow's end is full to the brim for dipping, too. You'll have a good-as-gold treat sure to shine at a St. Patrick's Day party! —or any festive event.
Ingredients
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1-inch cubes
- 1/2 cup heavy whipping cream
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup confectioners' sugar
- 5 teaspoons orange juice
- 1/2 teaspoon grated orange zest
- 2 cups fresh raspberries
- 1 cup fresh blueberries
- 15 to 18 large green grapes, halved
- 1 can (15 ounces) of mandarin oranges, well drained
- 10 to 15 fresh strawberries, halved
Directions
- Arrange cake cubes in a rainbow arch on a large serving platter. In a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese, sugar, orange juice and orange zest until smooth; fold in whipped cream.
- Gently spread cream cheese mixture over cake cubes. Arrange fruit over cream cheese mixture in a rainbow pattern. If desired, garnish with additional whipped cream to create cloud shapes.
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