Fruit trifle

Yield: 10 servings

Measure Ingredient
1 \N Pound cake
¾ cup Strawberry jam
1 can Pitted apricots (1 lb,14 oz) drained and pureed
11 ounces Mandarin oranges, canned drained
½ cup Marsala or cream sherry
2 cups Vanilla custard
1 cup Heavy cream
¼ cup Superfine sugar

SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, and sandwich back together. Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake. Pour Marsala over top, spread with remaining apricot puree and cover with custard. Cover and chill 2 hours. Whip cream with sugar until stiff. Frost on top of trifle and decorate with candied fruits, if desired.


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