Pound Cake with Peaches and Cream
(from SallyV’s recipe box)
All you have to do to assemble this “layer cake” is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set. Other fruits, such as strawberries, raspberries, blue berries, etc., can be substituted.
Source: Martha Stewart LIVING
Prep time: 20 minutes
Serves 6 people
Categories: Dessert
Ingredients
- 3 peaches, sliced into 1/4” wedges
- 1/4 C. + 1 T. powdered sugar
- 1 C. heavy cream
- 1 purchased pound cake, sliced horizontally into 3 pieces
Directions
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Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
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Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
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Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
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Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.