Step 1

Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.

Step 2

Slice the cake horizontally into 3 equal slices.

Step 3

Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.

Step 4

Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.

Step 5

Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.

Step 6

Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.

Step 7

To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.