Slice
frozen pound cake lengthwise in three layers;
arrange in a single layer on a cookie sheet
with top layer cut side up. Pierce layers
with fork tines. Spread each with 2 tablespoons
of the Raspberry-Orange Sauce; let stand
10 to 15 minutes so that the cake absorbs
the sauce.
Meanwhile,
in a bowl stir together cream cheese, sugar
and orange juice until well blended.
Assemble cake: Place bottom layer
on a serving plate; spread evenly with a
third of the cream cheese mixture. Arrange
a third of the blueberries evenly over cream
cheese. Drizzle about 1 tablespoon Raspberry-Orange
Sauce over blueberries. Repeat with center
slice of cake. Place top layer cut side
down; spread with remaining cream cheese
mixture. Decorate cake to resemble an American
flag using remaining blueberries and the
strawberries. Serve with remaining Raspberry-Orange
Sauce.
YIELD: 6 to 8 portions
Raspberry-Orange Sauce: Stir together
until smooth 3/4 cup seedless raspberry
jam and 6 tablespoons orange juice.
Yield: about 1 cup