Recipe - Fruit Trifle

1 Pound cake
Three fourths cup Strawberry jam
1 cn Pitted apricots (1 lb,14 oz)
drained and pureed
11 ounce Mandarin oranges, canned
drained
One half cup Marsala or cream sherry
2 cup Vanilla custard
1 cup Heavy cream
One fourth cup Superfine sugar

SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree,
and sandwich back together. Cut into bars, about 1by2inches, and pack
into a 2quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini