Ingredients
- 1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
- 3/4 cup apricot preserves
- 3 tablespoons almond flavored liqueur (recommended: Amaretto)
- 2/3 cup mascarpone cheese
- 1/4 cup sliced almonds, toasted
Directions
Preheat oven to 350 degrees F.
Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
Stir the apricot preserves and amaretto in a small bowl to blend.
Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.
Photo: Toasted Pound Cake with Mascarpone and Amaretto Recipe
















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By *dee*
Long Island, NY
on September 05, 2011
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DELICIOUS, AWESOME, OUTRAGEOUS, A SLICE OF HEAVEN!!!!
By MmmGarlic
Jena, Germany
on November 03, 2009
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I made this recipe as written and brought it to my book club. No leftovers!
By deniseenright_1...
From Alpharetta...
on October 21, 2008
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I used angel food cake, as I didn't have any pound cake. I also warmed up the marscapone cheese, so it melted a little on the toasted ckae. I heated the apricot-amaretto sauce, sprinkled the toasted almonds on top and it was heaven! A perfect light dessert and ending to a great meal.
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