Old-Fashioned English Trifle

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  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup jam or jelly (any flavor)
  • 1 (10 ounce) package frozen strawberries or raspberries, thawed and drained
  • 1/2 cup nuts, finely chopped
  • 2 to 4 tablespoons brandy
  • 1 cup sherry
  • 2 small boxes custard mix, prepared
  • 1/2 pint heavy cream, whipped
  • Blanched almonds
  • Glace cherries


  1. Prepare cake mix several days in advance. Save one-half for another time and use one-half for trifle. Allow cake for trifle to dry out.
  2. Thinly slice the cake, lining the bottom and sides of a round bowl with the slices. A glass bowl is best because the colors of the layers are attractive.
  3. On this first layer, sprinkle half of brandy and 1/2 cup sherry. Then spread with mixture of jam and nuts, then fruit.
  4. Pour custard on top; repeat layers.
  5. Spread with heavy cream and decorate with almonds and cherries.

Trifle tastes best if made 1 to 2 days in advance.