Old-Fashioned English Trifle

Ingredients

• 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

Instructions

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.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

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