Linda Griffith Recipe

Frozen Raspberry Layer Cake

By Linda Griffith sothernladee


Recipe Rating:
Serves:
10 to 12
Prep Time:
Cooking Method:
No-Cook or Other

Linda's Story

A very refreshing cake, especially for the lazy days of summer...Very simple b;ut time consuming but the end result is well worth the effort. Hope you will enjoy

Blue Ribbon Recipe

Notes from the Test Kitchen:
The perfect light and refreshing summer dessert! I can’t wait to serve this to my friends and family out on the patio...

Ingredients

2
saralee pound cakes, crusts removed and cut into 1/4th inch slices
3 c
vanilla ice cream, slightly softened
4 c
raspberry sorbe, slightly softened
1 pt
fresh raspberrys
3 Tbsp
chambord, or other raspberry flavored liqueur

Directions Step-By-Step

1
Trace and cut out a 9 in. circle from parchment paper and fit it into the bottom of a 9 inch springform pan. Cut out a 3 by 27 inch strip of parchment and fit around the inside of the pan. Tape to secure.
2
Cover the bottom of the pan with a single layer of cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 cups of the sorbet over the ice cream followed by another lay of pound cake slices. Return cake to the freezer for 10 minutes.
3
Combine the Chambord and the raspberries together in a small bowl. Remove the cake pan from the freezer and place the berries evenly over the cake. Top with the final layer of cake and the sorbet on top of the cake.
4
Wrap tightly with plastic wrap and freeze for at least four hours. Keep remainder in the freezer, if there is any left...

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #freezer, #Cool, #Refreshing


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13 Comments

user
tina scruggs tinalovespenutbutterballs
Aug 15, 2012
Appetizer/Sides/Entertaining
Recipe Name Southern Cold Salad

Ingredients 1 head of Lettuce, Shredded
1 Stalk of Celery, Chopped
1 large Onion, Chopped fine
1 Cup of Sour Cream
1 Cup Of Miracle Whip
1 lb. pkg. frozen English Green Peas Uncooked
1 can Water Chestnuts
1/2 lb. Sharp Cheddar Cheese, grated
5 hard-boiled Eggs, diced
1 1/2 lb. Bacon cooked Crispy and Crushed (reserve 1/2 lb bacon.
Prep Instructions Arrange the ingredients in layers in a large glass bowl (for a pretty display) when finished, add lots of crumbled bacon on top!
Cooking Instructions Cover tightly and refrigerate for at least 24 hours before serving. Keeps for several days!
Serving Size 1 cup
Servings 6
user
Irisa Raina 9 Irisa
Aug 15, 2012
Pat by now I hope your arm is all better and you're back in the kitchen with the rest of us...
Now on to this recipe....looks delish! I love that you used pre-made pound cake, makes life easier....huh?
I use pre-made when ever I can....or just don't have the time to start from scratch.
And raspberries.....yummy....GOOD JOB!!!!
user
Linda Griffith sothernladee
Jul 5, 2012
Thanks, Pat...Sorry about your arm and wrist,.I hope you will be back in the kitchen soon. It is great to see a home girl on here. I was born and raised in Augusta but live in Evans now. Thanks for the kudos....
user
Pat Morris AugustgaPat
Jul 4, 2012
Linda, I love the look and description of this cake. I have to be patient a few months more before I make it -haven't been able to cook or bake since I broke my arm and wrist. I'll report back after I make it -I am sure it will be great! It is also good to see another Augusta "girl" contributing recipes.
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Linda Griffith sothernladee
Jun 23, 2011
Awe, thank you all....It sounds kind of hard to make but it really isn't. It's so refreshing and very different. Bea, you rock too. You have some really good recipes also.