Fruit Layered Pound Cake

Lush layers of pound cake, whipped cream and mince, drizzled with caramel sauce and topped with toasted almonds.

Servings: 8 to 10 serving
Prep Time: 32 minutes
Cooking Time: 6 hours
Total Time: 6 hours 20 minutes
  • 1 (12 to 16-ounce) pound cake, purchased or homemade
  • 1 1/3 cups None Such® Ready-to-Use Classic Original Mincemeat
  • or 1 1/3 cups None Such® Brandy and Rum Mincemeat
  • 1 cup thawed frozen whipped topping
  • 1/4 cup Smucker's® Caramel Flavored Topping
  • 1/4 cup slivered almonds, toasted
  1. LINE an 8-or 9-inch loaf pan with foil or wax paper, extending over the edges of pan.
  2. CUT pound cake horizontally into 3 even layers. Place one cake layer in bottom of prepared pan. Spread 3/4 cup mincemeat over cake layer and top with 1/2 cup whipped topping. Repeat procedure with middle cake layer, ending with top cake layer. Cover with plastic wrap and refrigerate 4 to 6 hours.
  3. LIFT the cake out of the loaf pan carefully, using the foil as handles. Transfer the cake to a serving tray, slice and serve.
  4. Drizzle top of cake with caramel sauce and sprinkle with toasted almonds and/ or confectioners’ sugar.
  5. Offer a slice of the cake with vanilla bean ice cream or custard sauce.
  6. This recipe is easy to prepare and can be made one day prior to serving.


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1 (9-oz) box NONE SUCH Condensed Mincemeat (reconstituted with ¾ c. water)


1⅓ c. of NONE SUCH (½ jar) Ready-to-Use Mincemeat (Classic Original or Brandy and Rum)

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