Pound Cake with Peaches and Cream - Northern Michigan's News Leader

Pound Cake with Peaches and Cream

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3 Peaches sliced into 1/4 inch thick wedges
1/4 cup Confectioner's sugar
1 cup Cold heavy cream
1 Store-bought pound cake
Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.

Line a 5 x 9 inch loaf pan with plastic wrap, leaving a 3 inch overhand on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread 1/2 the whipped cream over peaches and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream and slice of pound cake.

Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.

Remove cake from pan by using plastic overhang to lift. Slice cake into 1-inch-thick slices. Serve immediately.