This rich, moist pound cake can be served with seasonal fruit and ice cream, used to line a pan for an old-fashioned icebox cake, cut into chunks for a creamy trifle or ice cream parfaits, or split into layers for a cream-filled cake (see related recipes at left). Storage tip: You may wrap it tightly in plastic wrap and store at room temperature for up to 3 days. Or, wrap the cake tightly in plastic wrap and then in aluminum foil and freeze for up to 2 months. Thaw the wrapped cake at room temperature before using.
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