3 (9 inc) round layer pound cakes
1 1/2 c. strawberry preserves
3/4 c. apricot preserves
2 c. mandarin oranges
1/2 c. cream sherry or rum
3 3/4 c. vanilla custard or pudding
1 c. heavy cream
1/4 c. sugar
1/4 tsp. vanilla
Fresh apricots and/or strawberries

Cut cakes in half creating two layers. Spread preserves on 2 cakes and apricot preserves on third. Sandwich cakes back together. Cut cakes in 1/4 inch thick strips. Start layering to create trifle.

Line bottom of bowl with strips from one cake. Pour sherry or rum over this layer. Cover with mandarin oranges. Cover oranges with 1 1/4 custard. Continue layering until 3 layers are created. Cover. Chill 2 hours at least. Before serving top with whip cream. Garnish with fruit.