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Peach and Jam Layer Pound Cake

 

Peach and Jam Layer Pound Cake recipe
18

Yield

16

servings

Prep

10

min

Cook

0

min

Ready

40

hrs

 

Ingredients

1 pound cake
frozen
*
1 can 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.

 

* not incl. in nutrient facts

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