Fruit Layered Pound Cake

written by The Recipe Exchange | November 16, 2014

Ingredients

1 (12- to 16-ounce) pound cake, purchased or homemade
1 1/3 cups (one-half 27-ounce jar) NONE SUCH® Ready-to-Use Mincemeat (Regular or Brandy & Rum)
1 cup non-dairy whipped topping
1/4 cup caramel or dulce de leche sauce (optional)
1/4 cup toasted almond slivers (optional)
Confectioners’ sugar (optional)

Directions

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 NONE SUCH® 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.

Carefully lift the cake out of the loaf pan, using the foil as handles. Transfer the cake to a serving tray, slice and serve.