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Toasted Pound Cake Dessert

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“I borrowed this recipe from Giada on FoodTV It is delicious.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 vanilla flavored poundcake, cut crosswise into 1/2 inch slices. (10 3/4 ounces, even number)
  • 34 cup apricot preserves (or jam put in blender)
  • 3 tablespoons Amaretto
  • mascarpone cheese, at room temperature
  • sliced almonds, toasted

Directions

  1. Preheat oven to 350 degrees.
  2. Place the pound cake slices on a baking sheet and toast in oven until the slices turn golden brown. (or put in toaster).
  3. Stir the apricot preserves and amaretto together. Warm slightly.
  4. Place 1/2 of the cake slices on plates. Put 1 full tablespoon mascarpone cheese on each cake slice. Put the remaining cake slices at an offset on top of the cheese. Spoon the apricot/amaretto mixture on top of the cake. Add the almonds. Serve immediately while warm.

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