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Lbi Pound Cake

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CATEGORY CUISINE TAG YIELD
Fruits, Dairy Polkadot, Lisa, Cakes, Fruits, Jam/jelly 8 Servings

INGREDIENTS

1 Frozen pound cake (16 serving size)
1 sm Jar raspberry preserves
1 sm Can peach slices in heavy syrup, drained
Whipped cream

INSTRUCTIONS

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.
Source: Lisa Clarke
The Chef's Comments: "Friday night, at around 11:30, Neil and I packed a
bag, hopped in the car, and went to his parents' Long Beach island house.
The weren't going down until Saturday night, so we had a nice day to
ourselves. Anywa, I decided i was in the mood to cook supper Staruday night
for the 2 of us. After dinner, I knew several more people would be showing
up in a few hours, and i still felt like experimenting, so I scrounged
around the kitchen some more and came up with a dessert that turned out to
be a big hit." - Lisa
From: Lisa Date: 08-04-96 (14:39) The Polka Dot Cottage, a BBS with a taste
of home.  1-201-822-3627.
Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97

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