1 Frozen pound cake
- (16 serving size)
1 sm Jar raspberry preserves
1 sm Can peach slices in heavy
- syrup; drained
Whipped cream
Slice the pound cake lengthwise into 3 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.
Recipe by Lisa Clarke
From: Lisa
Date: 08-04-96 (14:39)
The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
