Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Creamsicle Cake
0
0
0
0
0
  • total
  • prep

Recipe Filed Under
Dessert, Cake

Provided By:
Jean Anderson

  • Would you say this recipe is...
    + VOTE NOW

    • This cake captures the old-fashioned flavor of creamsicles in a dessert that's both elegant and easy thanks to three frozen time-savers: pound cake, orange juice concentrate, and whipped topping. Note: I spoon the topping directly from carton to measuring cup (the type used for dry ingredients), packing it in as I go.

    Ingredients

    Serves:

      • 1 family-size (16 ounce) frozen pound cake, thawed
      • 1/3 cup sugar
      • zest of 1 small orange, removed in strips with a vegetable peeler
      • 1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
      • 1/2 cup firmly packed, solidly frozen orange juice concentrate
      • 2 tablespoons Grand Marnier or 1 tablespoon pure orange extract
      • 1 1/2 cups firmly packed frozen whipped topping that's been slightly thawed
      • 2 cups coarsely crumbled pound cake (from above thawed cake)
      • Garnishes:
      • 4 thin pound cake wedges (from above thawed cake)
      • 2 tablespoons orange marmalade mixed with 1 1/2 teaspoons water
      • 1 thin orange slice, cut along 1 segment from center through rind
      • 1 small sprig lemon geranium, lemon verbana or mint

    Directions

    Place bottom of a 7-inch spring-form pan on a piece of cardboard and trace a circle around it. Cut out cardboard circle, then using a ruler, divide into 8ths as if you were cutting a pie. Cut out one wedge to use as a template. Lightly spritz spring-form pan sides with nonstick cooking spray, assemble pan, and set aside.

    Cut pound cake crosswise into ten 3/4-inch-thick slices. Using cardboard template, cut slices into wedges and fit 8 into spring-form pan; fill any gaps with trimmings so pan bottom is fully covered. Split remaining two cake wedges so you have four thin wedges (wrap in plastic wrap; reserve). Finally, crumble enough of remaining cake to equal 2 cups. Note: Serve leftovers as a snack or use later in a crisp or cobbler topping.

    Whiz sugar and orange zest in a food processor 20 seconds until zest is finely chopped. Add cream cheese, orange juice concentrate, and Grand Marnier and process about 10 seconds until smooth. Lift work bowl to counter, remove chopping blade, add thawed topping, and whisk until all lumps vanish.

    Pour half of orange mixture over cake in pan, smoothing to edge, scatter crumbled cake evenly on top, press gently with a pancake turner, then top with remaining orange mixture, again spreading to edge. Cover with foil and freezer overnight.

    Two hours before serving, remove foil and transfer cake to refrigerator. Meanwhile, spread each thin pound cake wedge with marmalade mixture and reserve.

    Just before serving, arrange marmalade-spread wedges on top of cake like four points of a compass, twist orange slice into an S, center on top of cake, and sprig with lemon geranium.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    Also on AOL >>>