Homemade pound cake is threaded onto skewers with berries for these patriotic 4th of July Dessert Kabobs. Dip it into chocolate for an even sweeter treat!
It’s 4th of July Week here on Taste and Tell! All week, I’m bringing you festive red, white and blue recipes that will be perfect for the celebrations coming up. Make sure and link up your favorite red, white and blue recipes below!! I have one more recipe coming tomorrow!
When I decided to do a 4th of July week, I knew that there probably wouldn’t be a red, white and blue dessert in this month’s Cookbook of the Month. So I had to get a little bit creative and turn one of the recipes into a red, white and blue recipe! The minute I saw this recipe for Aunt Sue’s Pound Cake, I knew that I could use it as a base. I originally was just going to put whipped cream, strawberries and blueberries on top of the cake, but then I decided it would be more fun to turn it into dessert kabobs. This dessert would be perfect for a 4th of July cookout!
I have to admit that I did make this cake twice. I have this fear of overcooking pound cake. There is not much worse to me than dry pound cake. So I took the first one out way too early. The cake sunk in the middle as soon as I took it out of the oven, and continued to sink as it cooled. Yes, it was practically raw in the middle. But I’m taking full responsibility, because I knew I took it out a little early.
The second time I made it was when I decided to make it into kabobs. Instead of baking the cake in a tube pan, I made it in loaf pans to make it easier to cut into cubes. It worked like a charm. And it was a perfect pound cake. This is the kind of pound cake that gets the crackly top on top when it’s baked, so you’ll need to remove that before turning the cake into kabobs – but it’s really no problem, because it makes a great snack while assembling the kabobs!!
4th of July Dessert Kabobs
Ingredients
Pound Cake:
- 6 eggs
- 1 cup butter
- 3 cups sugar
- 3 cups all-purpose flour
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Kabobs:
- Fresh Strawberries
- Fresh Blueberries
Instructions
To make the cake:
- Grease and flour 2 loaf pans. Set out the eggs and butter to come to room temperature.
- In a large bowl, cream together the butter and sugar until smooth. Add in the eggs one at a time, beating for 1 minute after each addition. Sift the flour, then add it alternately with the whipping cream into the creamed mixture. Mix until fully incorporated. Stir in the vanilla.
- Pour the batter into the loaf pans and place in a cold oven. Turn the oven on to 300F and bake for 80 to 90 minutes, until a toothpick inserted in the middle comes out clean. Cool completely before removing from the pans.
To make the kabobs:
- Remove the cooled cakes from the loaf pans. Remove the crackly top (if yours has it) then cut the loaves into bite-sized squares.
- Take a long skewer and alternately thread on a strawberry, a few blueberries, and a chunk of pound cake.
Marisa says
The photo is gorgeous, just adorable. Do you use photoshop actions in your final editing?
Deborah says
Marisa – I don’t use any actions. I do a little sharpening, but that’s it!
Marie says
I’ll be the first to admit, I’d rather have cake and berries than meat skewered on kabobs. These look so festive and delicious! I’d love to try them with grilled pound cake.
Joanne says
Mmm these would be perfect for some chocolate fondue!
Heather of Kitchen Concoctions says
What a great idea! Any food on a stick is fun to eat! Your daughter looks like she is enjoying every bite!
Katrina says
These are just the cutest! Love the little one in this 🙂
Erin @ Dinners, Dishes and Desserts says
I love fruit kabobs – the are such a fun way to get kids to eat more fruit! Wish I had a red, white, and blue recipe to link up! Fun idea! I will have to check back to see what everyone comes up with!