4-6 slices stale pound cake
1/4 or 1/2 c. sherry wine
1/2 c. jam
2 c. custard
Whipped cream
Cherries or almonds for garnish

Cut the cake into large bite-size pieces. Place at the bottom of a tall glass bowl and drizzle with wine.

Place small spoonsful of jam or jelly here and there all over the cake.

Make a vanilla custard and pour over cake while still warm. Cool and then chill for several hours. Just before serving, decorate top with whipped cream, cherries and sprinkle with nuts. Serves 6-8.