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Export 5 ingredients for grocery delivery
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.
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