---------- Recipe via Meal-Master (tm) v8.03
  
       Title: LBI Pound Cake
  Categories: Polkadot, Lisa, Cakes, Fruits, Jam/jelly
       Yield: 8 Servings
  
       1    Frozen pound cake (16               1 sm Can peach slices in heavy
            -serving size)                           -syrup, drained
       1 sm Jar raspberry preserves                  Whipped cream
  
   Slice the pound cake lengthwise into three layers (ie. first slice
   off the top, then the bottom).  Spread the raspberry preserves in
   between the 3 layers, and re-assemble the pound cake.
   
   Cut the cake in half, and re-freeze one half.  Slice the rest into 8
   pieces (each piece should have 3 layers with preserves in between).
   Place a peach slice on top of each piece and top with a dollop of
   whipped cream.
   
   Source: Lisa Clarke
   
   The Chef’s Comments:
   “Friday night, at around 11:30, Neil and I packed a bag, hopped in the
   car, and went to his parents' Long Beach island house.  The weren't
   going down until Saturday night, so we had a nice day to ourselves.
   Anywa, I decided i was in the mood to cook supper Staruday night for
   the 2 of us.	After dinner, I knew several more people would be
   showing up in a few hours, and i still felt like experimenting, so I
   scrounged around the kitchen some more and came up with a dessert that
   turned out to be a big hit.” - Lisa
   
   From: Lisa
   Date: 08-04-96 (14:39)
   The Polka Dot Cottage, a BBS with a taste of home.  1-201-822-3627.
  
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