1 Pound cake
3/4 c Strawberry jam
1 cn Pitted apricots (1 lb,14 oz)
– drained and pureed 11 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.