Winter Pudding Cake, Don’t Let The Name Fool You

Day 82: “Icebox Cakes

March 23, 2011

Icebox Cakes are those that don’t need to be baked in an oven. They are great to make on those hot summer days when you don’t want to turn on the oven and heat up the house. But even in winter I like to skip turning on the oven as well. Making a dessert with a store-bought pound cake couldn’t be easier.

The Icebox Cakes cookbook is full of some great ideas for those nobake cakes and desserts. I have found that icebox cakes take just a little time to create and very little skill to create. Many pictures to go along with this cookbook and I love those pictures.

The Ruling: Everyone loved it….of course. Even my non-fruit eating middle child ate it. Simple to make. The only hard part was to make the pound cake cover the bottom of the pan, like a jigsaw puzzle with cake. Similar challenge to the Zuccoto that I made that made my eyes cross. This time I took a deep breath and worked with some patience.  Turned out great….funny what happens when I take my time!

Winter Pudding Cake, page 41

Ingredients:

  • Two 12-ounce bags unsweetened frozen mixed berries
  • 1 cup sugar
  • One 10- to 12-ounce store-bought pound cake
  • 8 ounces cream cheese, softened and cut into 8 pieces
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups heavy cream, chilled

Directions:

  1. Combine the frozen berries and 1/2 cup of the sugar in a medium-size saucepan and cook over medium heat, stirring often, until the mixture resembles a loose jam, 12 to 15 minutes. Transfer to a bowl to cool completely.
  2. Cut the pound cake into 1/3 inch thick slices. Line the bottom of a 9-inch springform pan with cake slices, cutting them where necessary to cover the bottom of the pan completely. Set aside the remaining slices.
  3. In a large bowl, using an electric mixer, beat together the cream cheese, the remaining 1/2 cup sugar, and the vanilla extract until smooth.
  4. In a medium-size bowl, using an electric mixer, whip the heavy cream until it hold stiff peaks. Gently fold into the cream cheese mixture.
  5. Spread half of the cooled fruit mixture over the pound cake. Smooth half of the cream cheese mixture over the fruit. Top with the remaining cake slices, cutting them to fit where necessary. Spread the remaining fruit over the cake. Smooth the remaining cream cheese mixture over the fruit.
  6. Wrap the pan tightly in plastic and refrigerate for at least 4 hours and up to 1 day. Release the sides of the springform pan from the cake and serve.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

 If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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2 Comments

Filed under Sweets

2 responses to “Winter Pudding Cake, Don’t Let The Name Fool You

  1. Pingback: Week In Review: March 19 | 365clevercookbooks

  2. Pingback: Family Meals For The Week | MS. Simplicity

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