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For the Fourth of July, a pair of pound cakes iced with lightly sweetened whipped cream and topped with blueberries and raspberries will garner grateful salutes.

Source: Martha Stewart Living, January 2006
Servings Yield



Cook's Notes

The cakes have a dark, crusty exterior and a moist, vanilla-kissed interior. Pipe the cream onto the cakes with a pastry bag fitted with a leaf tip -- practice first on parchment paper, weaving back and forth to create a ruffly pattern. Then pile on plenty of berries to make the cakes as vibrant as the Stars and Stripes.

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How would you rate this recipe?
  • precious2dmosthigh
    7 NOV, 2011
    Waow!! I have made this twice now - coming up as my fav. Thanks for this.
  • Justine2008
    4 NOV, 2008
    Wow! Looks great- Delicious dessert! ;)

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