Ingredients Jump to Instructions ↓

  1. 1 Pound cake

  2. 3/4 c Strawberry jam

  3. 1 cn Pitted apricots (1 lb,14 oz)

  4. drained and pureed

  5. 11 oz Mandarin oranges, canned

  6. drained 1/2 c Marsala or cream sherry

  7. 2 c Vanilla custard

  8. 1 c Heavy cream

  9. 1/4 c Superfine sugar

Instructions Jump to Ingredients ↑

  1. SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, and sandwich back together.

  2. Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake.

  3. Pour Marsala over top, spread with remaining apricot puree and cover with custard.

  4. Cover and chill 2 hours.

  5. Whip cream with sugar until stiff.

  6. Frost on top of trifle and decorate with candied fruits, if desired.


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