Fruit Layered Pound Cake
Ingredients
- 1 (12 to 16-ounce) pound cake, purchased or homemade
- 1 1/3 cups None Such® Ready-to-Use Classic Original Mincemeat
- 1 1/3 cups None Such® Ready-to-Use Brandy and Rum Mincemeat
- 1 cup thawed frozen whipped topping
- 1/4 cup Smucker's® Caramel Flavored Topping
- 1/4 cup slivered almonds, toasted
- Powdered sugar
Directions
- Step 1
LINE an 8-or 9-inch loaf pan with foil or wax paper, extending over the edges of pan.
- Step 2
CUT pound cake horizontally into 3 even layers. Place one cake layer in bottom of prepared pan. Spread 3/4 cup mincemeat over cake layer and top with 1/2 cup whipped topping. Repeat procedure with middle cake layer, ending with top cake layer. Cover with plastic wrap and refrigerate 4 to 6 hours.
- Step 3
LIFT the cake out of the loaf pan carefully, using the foil as handles. Transfer the cake to a serving tray, slice and serve.
- Step 4
Drizzle top of cake with caramel sauce and sprinkle with toasted almonds and/ or confectioners’ sugar.
- Step 5
Offer a slice of the cake with vanilla bean ice cream or custard sauce.
- Step 6
This recipe is easy to prepare and can be made one day prior to serving.
Serving size
(1 slice, 1/8 of cake)
- Calories 340
- Calories from Fat100g
- Total Fat 11g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 25mg
- Sodium 320mg
- Potassium 0mg
- Total Carbohydrates 57g
- Dietary Fiber 2g
- Sugars 23g
- Protein 3g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet