|Servings: 6 to 8
1 cup sugar to
caramelize the mold
4 slices pound cake
1 - 2 inch piece cinnamon
2 cups milk
1 small slice of lemon rind
1 teaspoon vanilla
1 cup sugar
½ teaspoon salt
2 tablespoons apricot brandy or
1 - 15
-ounce can fruit cocktail, drained
Caramelize a rectangular 4 cup loaf type
mold. Set aside to cool.
• Preheat the oven to 350°.
• Boil the milk with the cinnamon and
lemon rind and set aside to cool.
• Beat the eggs with the sugar, salt,
liqueur and vanilla. Strain the milk and add, mixing it well.
• Pour the egg and milk mixture into
the prepared mold. Spoon the very well drained can of fruit cocktail over the mixture, allowing the
fruit to sink in. Place the slices of pound cake over this, covering the top of the mold.
• Bake in a water bath for ½ hours.
Let cool and refrigerate. Loosen the sides of the mold and invert. The pound cake will remain on the