Pound Cake

• 1 each pound cake frozen
• 1 x peach slices, canned
• 1 jar raspberry jam

1. Slice the pound cake lengthwise into three layers (ie.
2. first slice off the top, then the bottom).
3. Spread the raspberry preserves in between the 3 layers, and re-assemble the pound cake.
4. Cut the cake in half, and re-freeze one half.
5. Slice the rest into 8 pieces (each piece should have 3 layers with preserves in between).
6. Place a peach slice on top of each piece and top with a dollop of whipped cream.

peach, raspberry

Taken from recipeland.com/recipe/v/pound-cake-46592 (may not work)