FRUIT TRIFLE

• 1 Pound cake
• 3 /4 c Strawberry jam
• 1 cn Pitted apricots (1 lb,1 4 oz)
• - drained and pureed
• 1 1 oz Mandarin oranges, canned
• - drained
• 1 /2 c Marsala or cream sherry
• 2 c Vanilla custard
• 1 c Heavy cream
• 1 /4 c 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.