Yesterday I posted the Colonial Pound Cake that I told you I would be posting a trifle using the cake. Well, here it is and it is a winner.
1/2 cup honey
1/4 cup brandy (opt)
6 fresh peaches, peeled and sliced
3/4 cup firmly packed light brown sugar
3 1/2 cups heavy whipping cream, divided
3 tables butter
1 cup chopped pecans
1 teas vanilla
1 recipe Colonial pound cake, cubed (recipe for pound cake is posted on July 23 or under the title, Colonial Pound Cake)
In a small saucepan, combine honey and brandy over medium heat. (If you leave the bourbon out, substitute vanilla or amaretto syrup). Bring to simmer and cook 2 min. Cool completely.
In a medium bowl, combine peaches and honey mixture. Cover; chill 4 hours.
In a medium saucepan, combine brown sugar, 1/2 cup cream and butter. Over medium heat, cook 3-4 min, stirring constantly until sugar dissolved. Stir in pecans and vanilla extract. Cool completely.
In a large bowl, being sure no grease is present on bowl, using electric mixer on medium, beat 3 cups whipping cream until soft peaks form.Add brown sugar mixture, beating until stiff peaks form.
To assemble, layer cubed cake, cream mixture and peaches in a large serving bowl, repeating layers as needed. Chill, covering bowl, at least 4 hours until ready to serve.