Apricot Trifle

• 1 store bought pound cake
• 1/4 c. sherry
• 2 1/2 c. milk
• 1/2 tsp. almond extract
• 1 Tbsp. raisins
• 1/2 c. whipping cream
• 1/4 tsp. vanilla
• 2 tsp. slivered almonds, toasted
• 2 (14 oz.) cans apricots
• 1/4 c. custard powder
• 3 Tbsp. granulated sugar
• 2 tsp. grated orange rind
• 1 Tbsp. slivered almonds, toasted
• 1 tsp. granulated sugar
• 2 tsp. raisins

1. Line sides of a 6 to 8 cup glass bowl with cake slices, cut about 1/4-inch thick.
2. Drain apricots, reserving 1/3 cup juice. Mix juice with sherry; drizzle over cake.
3. Set aside several apricot halves for garnish.
4. Measure custard powder into 4 cup measure.
5. Gradually add milk, stirring until smooth.
6. Blend in sugar, almond extract, orange rind, raisins and almonds. Microwave at High 5 minutes, stirring once.
7. Microwave at High 2 minutes more, or until mixture boils and thickens.
8. Cool.
9. Gently stir in apricots.
10. Pour over pound cake slices in bowl.
11. Chill.

cake, sherry, milk, almond extract, raisins, whipping cream, vanilla, slivered almonds, apricots, custard powder, sugar, orange rind, slivered almonds, sugar, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941527 (may not work)