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Name: Lbi Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 1/2 Inch cinnamon stick; 1/2 lb (1 heaped cup) lentils,; PORK:; 5 sm Chilies anchos, cleaned of; Sea salt to taste; 1 tb Melted lard or safflower oil; Whipped cream; 1 sm Jar raspberry preserves; SEASONING AND FINAL COOKING:; 1/2 sm White onion; 1 lb Boneless stewing pork, cut; 2 Thick pineapple slices,; 1/4 ts Dried oregano, Mexican if; Small triangular wedges; Lightly toasted; 1 Garlic clove, peeled and; 1/4 lb Tomatoes, broiled; 1 md Plantain (about 8-oz),; 1/4 Inch cubes; Sea salt to taste; 1 Frozen pound cake (16; 1 sm Can peach slices in heavy; 1 Whole clove

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INGREDIENTS

1 1/2 Inch cinnamon stick
1/2 lb (1 heaped cup) lentils,
PORK:
5 sm Chilies anchos, cleaned of
Sea salt to taste
1 tb Melted lard or safflower oil
Whipped cream
1 sm Jar raspberry preserves
SEASONING AND FINAL COOKING:
1/2 sm White onion
1 lb Boneless stewing pork, cut
2 Thick pineapple slices,
1/4 ts Dried oregano, Mexican if
Small triangular wedges
Lightly toasted
1 Garlic clove, peeled and
1/4 lb Tomatoes, broiled
1 md Plantain (about 8-oz),
1/4 Inch cubes
Sea salt to taste
1 Frozen pound cake (16
1 sm Can peach slices in heavy
1 Whole clove

INSTRUCTIONS

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 Chefs 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 werent 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. Posted to MC-Recipe Digest V1 #712 by Lisa Clarke on Aug 1, 97

NOTES

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Lbi Pound Cake

1 1/2 Inch cinnamon stick
1/2 lb (1 heaped cup) lentils,
 PORK:
5 sm Chilies anchos, cleaned of
 Sea salt to taste
1 tb Melted lard or safflower oil
 Whipped cream
1 sm Jar raspberry preserves
 SEASONING AND FINAL COOKING:
1/2 sm White onion
1 lb Boneless stewing pork, cut
2 Thick pineapple slices,
1/4 ts Dried oregano, Mexican if
 Small triangular wedges
 Lightly toasted
1 Garlic clove, peeled and
1/4 lb Tomatoes, broiled
1 md Plantain (about 8-oz),
1/4 Inch cubes
 Sea salt to taste
1 Frozen pound cake (16
1 sm Can peach slices in heavy
1 Whole clove

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 Chefs 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 werent 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.    Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@gaf.com> on Aug 1,  97

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Nutrition

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Serving Size: 1 Serving (133g)
Recipe Makes: 8 Servings

Calories: 59
Calories from Fat: 50 (85%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 20.6mg		6 %
Sodium 45.3mg		2 %
Potassium 39mg		1 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.9g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 59

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