| 1 | Trim crusts from pound cake. |
| 2 | Cut cake lengthwise into 4 layers. |
| 3 | Spread 1 layer with ?of the preserves. |
| 4 | Top with second layer. |
| 5 | Repeat to make 2 double layers. |
| 6 | Cust each into eight 2" squares (16 total). |
| 7 | Set aside. |
| 8 | Combine granulated sugar, water and cream of tartar in 3-quart casserole. |
| 9 | Microwave at high for 5 to 7 minutes, or until mixture boils. |
| 10 | Stir. |
| 11 | Insert microwave candy thermometer. |
| 12 | Microwave at high for 7 to 11 minutes, or until mixture reaches 226°F. |
| 13 | Let stand on counter about 1 to 1 ?hours, or until colled to 110°F. |
| 14 | (do not stir or cool over water). |
| 15 | Add powdered sugar, peppermint extract and food coloring. |
| 16 | Beat at medium speed of electric mixer until smooth. |
| 17 | Use 2 forks to dip each layers pound cake square into frosting, coating all sides. |
| 18 | Let excess drip off. |
| 19 | Place on wire rack over wax paper. |
| 20 | Repeat, dipping each square twice. |
| 21 | Decorate with crushed peppermint, candies, colored sugar or strawberry slices. |
| 22 | Let stand until set. |
