Faux Fries with Raspberry Ketchup

• 1 loaf pound cake
• 1 cardboard french fry container (ask politely and you shall receive)
• Raspberry Ketchup, recipe follows
• 1 (12-ounce) bag frozen raspberries, thawed, or 2 cups fresh raspberries
• 2 tablespoons confectioners' (icing) sugar
• 1 empty ketchup squeeze bottle

1. Preheat the oven to 350 degrees F.
2. Trim off a thin layer of the cake's brown exterior crust.
3. Cut pound cake lengthwise into 1/4-inch slices.
4. Turn slices on their side and cut into 1/4-inch strips.
5. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).
6. Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom.
7. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned.
8. Let cool, then arrange in fry container.
9. Place raspberries in a blender or food processor, and puree (add a few tablespoons of water, or lemon juice, if necessary, to facilitate blending).
10. Add sugar, 1 teaspoon at a time, to taste, until tartness is gone.
11. Place raspberry puree in a fine mesh strainer over a bowl.
12. Use a rubber spatula to force the puree through the strainer.
13. Discard the seeds and transfer the puree to the squeeze bottle.
14. Serve alongside "fries".

cake, ketchup, frozen raspberries, confectioners, empty

Taken from www.foodnetwork.com/recipes/faux-fries-with-raspberry-ketchup-recipe.html (may not work)