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Lemon Raspberry Pound Cake
Okay, this is super simple. You use all store-bought ingredients to pull this together. The Lemon part is the pound cake type, and you can substitute any "flavor" poundcake that you want or have available. The Raspberry is the filling and comes for a jar of preserves, and again, you can sub out any flavor you would like.
This is from a video clip from Jacques Pepin on his Tuesday budget recipes. It is easy, inexpensive, really good and kids will love it! (Adults too!)
Ingredients:
1 Pound cake ( Either store-bought already cooked, or if you buy a box of mix, follow the instructions to make the cake, and let it cool)
1 jar of Raspberry preserves (I just picked one off the shelf at the grocery store)
Directions:
Cut the crust off the top and sides of the pound cake. Crumble the crust to a fine crumble in a bowl and set aside.
Slice the pound cake horizontally into 3 to 4 layers using a sharp knife or bread knife.
Spread the raspberry preserves on top of each cake slide and reassemble so you have one cake that has 3-4 layers with preserves between each layer.
Spread the raspberry preserves on the top and sides of the pound cake.
Now, press a handful of the pound cake crumbles evenly onto the top and sides of the pound cake. The raspberry preserves will be the glue to hold the crumble in place.
Finally, if you have icing, drizzle it over the top of the cake.
Slice and enjoy!
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