Pound Cake

1. 1

   Slice the pound cake lengthwise into three layers (ie.

2. 2

   first slice off the top, then the bottom).

3. 3

   Spread the raspberry preserves in between the 3 layers, and re-assemble the pound cake.

4. 4

   Cut the cake in half, and re-freeze one half.

5. 5

   Slice the rest into 8 pieces (each piece should have 3 layers with preserves in between).

6. 6

   Place a peach slice on top of each piece and top with a dollop of whipped cream.

No additional tips available.