1 1/3cupsNone Such® Ready-to-Use Classic Original Mincemeat(OR 1 1/3 cups None Such® Brandy and Rum Mincemeat)
1cupthawed frozen whipped topping
1/4cupCaramel Flavored Topping or dulce de leche sauce(if desired)
1/4cupslivered almonds(toasted)
Powdered sugar
Instructions
LINE an 8-or 9-inch loaf pan with foil or wax paper, extending over the edges of pan.
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.
DRIZZLE top of cake with caramel sauce and sprinkle with toasted almonds and/ or confectioners’ sugar.
LIFT the cake out of the loaf pan carefully, using the foil as handles. Transfer the cake to a serving tray, slice and serve.
Offer a slice of the cake with vanilla bean ice cream or custard sauce.
This recipe is easy to prepare and can be made one day prior to serving.