Peach & Jam Layer Pound Cake
Peach and Jam Layer Pound Cake recipe
Yield
16 servingsPrep
10 minCook
0 minReady
40 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pound cake
frozen |
*
|
|
| 1 | can |
peach slices, canned
|
* |
| 1 | jar |
raspberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pound cake
frozen |
*
|
| 1 | x |
peach slices, canned
|
* |
| 1 | jar |
raspberry jam
|
*
|
Directions
Slice the pound cake lengthwise into three layers (ie. first slice off the top, then the bottom).
Spread the raspberry preserves in between the 3 layers, and re-assemble the pound cake.
Cut the cake in half, and re-freeze one half.
Slice the rest into 8 pieces (each piece should have 3 layers with preserves in between).
Place a peach slice on top of each piece and top with a dollop of whipped cream.
