Raspberry Layer Loaf
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A simple yet elegant no-bake dessert featuring layers of store-bought pound cake and a light raspberry cream cheese frosting. Served chilled with a homemade raspberry sauce for an impressive treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 0 mins | 4 hours | 8-10 servings |
🔪 Key Equipment
- Fine-mesh sieve
- Medium mixing bowl
- Electric mixer
- Serving platter
- Small saucepan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (10 oz) package | Raspberries | frozen, thawed |
| 1 (8 oz) package | Cream Cheese | softened |
| 1 loaf | Pound Cake | store-bought or homemade |
| 1/4 cup | Powdered Sugar | optional, for the frosting |
For Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Reserved | Raspberry Solids | from drained berries |
| A few tablespoons | Sugar | to taste |
| A squeeze | Lemon Juice | fresh |
Instructions
Step 1: Extract Juice and Prepare Frosting
- Place a fine-mesh sieve over a bowl and drain 1 (10 oz) package frozen raspberries, pressing gently on the solids to extract as much juice as possible. Reserve both the juice and the raspberry solids.
- In a medium bowl, beat 1 (8 oz) package cream cheese with an electric mixer until light and fluffy.
- Gradually beat in ⅓ cup of the reserved raspberry juice (and optional 1/4 cup powdered sugar) until the mixture is smooth and uniform in color until light and creamy.
Step 2: Layer and Chill the Cake
- Carefully slice 1 loaf pound cake horizontally into four even layers.
- Place the bottom cake layer on a serving platter. Spread about 2 tablespoons of the raspberry-cheese mixture evenly over it.
- Place the second layer on top and repeat. Place the third layer on top and repeat again.
- Place the fourth (top) layer on the stack, leaving it plain for now.
- Cover and chill the cake and the remaining cheese mixture in the refrigerator for at least 30 minutes to help it set.
Step 3: Frost and Serve
- Remove the cake from the fridge and use the remaining cheese mixture to frost the top and sides of the entire loaf until evenly coated.
- Chill for several more hours until the frosting is firm.
- To make the sauce, combine the reserved raspberry solids with a few tablespoons of sugar and a squeeze of lemon juice in a small saucepan. Heat gently until the sugar dissolves and the sauce is warmed through.
- Slice the loaf and serve with the warm raspberry sauce until well complemented.
💡 Make-Ahead & Storage: Store the frosted cake covered in the refrigerator for up to 2 days before serving for best results.
Original Recipe Scan
