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Pound Cake with Peaches and Raspberry Sauce

Ingredients
  Frozen raspberries in light syrup 10 Ounce, thawed (1 Package)
  Sugar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Pound cake slice 8 , each 1/2 inch thick
  Sliced cling peaches 16 Ounce, drained (1 Can)
Directions

Combine raspberries, sugar and cornstarch in 1 1/2-quart Generation II Saucepan.
Stir with Bamboo Spoon.
Bring to a boil over medium heat; then set aside to cool.
Place 2 slices of the pound cake on each of 4 dessert plates.
Top cake slices with peaches, spoon raspberry sauce over peaches and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Boiled
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1689 Calories from Fat 514

% Daily Value*

Total Fat 57 g88%

Saturated Fat 4 g20.2%

Trans Fat 0 g

Cholesterol 320 mg106.7%

Sodium 921.3 mg38.4%

Total Carbohydrates 296 g98.8%

Dietary Fiber 24.3 g97%

Sugars 178.8 g

Protein 21 g42.4%

Vitamin A 46% Vitamin C 910.9%

Calcium 36.1% Iron 71.8%

*Based on a 2000 Calorie diet

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Pound Cake With Peaches And Raspberry Sauce Recipe