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Ice Cream Pound Cake with Fresh Nectarines and Blackberries

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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
Yield:  8 servings

Cooking.com Tip: The beauty of this dessert is that it can be assembled quickly. But if you have some extra time, try it with vanilla ice cream made from scratch.

RECIPE INGREDIENTS

One 16-ounce purchased frozen pound cake

1/4 cup seedless blackberry jam, stirred

1 1/2 quarts homemade or good-quality vanilla ice cream, slightly softened

4 ripe nectarines, halved, pitted, sliced

1 pint fresh blackberries

3 tablespoons sugar

Whipped cream (optional)

Ice Cream Pound Cake with Fresh Nectarines and Blackberries Recipe at Cooking.com

DIRECTIONS

Remove cake from loaf pan; line pan with plastic wrap, leaving overhang. Cut cake lengthwise into four 1/2-inch-thick slices, keeping slices in order. Place bottom cake slice in prepared pan. Spread 1/2-inch-thick layer ice cream over cake. Spread jam over bottom side of second cake slice; place jam side down in pan. Repeat layering 2 times. Cover with plastic and freeze until set, at least 2 hours or overnight.

Toss nectarines and blackberries in large bowl with sugar. Let stand until juices to form, about 30 minutes.

Using plastic overhang, lift cake out of pan. Remove plastic wrap. Cut cake crosswise into sixteen slices. Transfer slices to plates. Spoon fruit mixture over cake. Garnish with whipped cream, if desired, and serve immediately.

Recipe created exclusively for Cooking.com by Bruce Aidells.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 8 servings

Calories:

514

Fat. Total:

23g

Fiber:

Carbohydrates, Total:

75g

Sodium:

310mg

% Cal. from Fat:

40%

Cholesterol:

169mg

Protein:

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