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Fruit Layered Pound Cake

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Prep Time: 20 minutes
Cook Time: 6 hours
Servings: 8


  • 1 12 to 16-ounce pound cake, purchased or homemade
  • 1 1/3 cups None Such® Ready-to-Use Classic Original Mincemeat
  • OR 1 1/3 cups None Such® Brandy and Rum Mincemeat
  • 1 cup thawed frozen whipped topping
  • 1/4 cup Smucker's® Caramel Flavored Topping or dulce de leche sauce (if desired)
  • 1/4 cup slivered almonds (toasted)
  • Powdered sugar


  • LINE an 8-or 9-inch loaf pan with foil or wax paper, extending over the edges of pan.
  • Drizzle top of cake with caramel sauce and sprinkle with toasted almonds and/ or confectioners’ sugar.
  • 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.
  • Offer a slice of the cake with vanilla bean ice cream or custard sauce.
  • LIFT the cake out of the loaf pan carefully, using the foil as handles. Transfer the cake to a serving tray, slice and serve.
  • This recipe is easy to prepare and can be made one day prior to serving.



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