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Fruit Layered Pound Cake

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Prep Time: 20

Cook Time: 6

Servings:

Ingredients

▢ 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

Instructions

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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Name: Fruit Layered Pound Cake
Prep time: 20 min
Cook time: 360 min
Ingredients: 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