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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Blackberry Icebox Cake Recipe

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This recipe for Blackberry Icebox Cake is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 16-ounce frozen pound cake, thawed

1 tablespoon salted butter

1 1/2 cups blackberries, halved, plus whole blackberries for garnish

3 tablespoons blackberry jam

Zest of 1 lemon plus juice of 1/2

1 1/2 cups heavy cream

2 tablespoons powdered sugar

Fresh mint sprigs, for garnish
Directions:
Directions:


Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.
Number Of Servings:
Number Of Servings:
8 to 10 servings
Preparation Time:
Preparation Time:
Active 30 min; Total 30 min

 

 

 

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