1 pkg. Golden pound cake mix
1 (3 oz.) pkg. vanilla regular pudding mix
1/3 c. orange juice
2 tbsp. rum or sherry, optional
1/2 c. raspberry jam
1 c. chilled whipping cream
1/4 c. sugar
1/4 c. slivered almonds, toasted

Heat oven to 325 degrees. Bake as directed on mix package in 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Bake as directed. Cool 10 minutes. Remove. Freeze one cake for future use. Prepare pudding mix; cool. Cut cake into 1 inch pieces. Arrange half in serving bowl. Sprinkle with orange juice (1/2 of juice). Spoon 1/2 of jam over pieces, spread with 1/2 pudding mix. Repeat with remaining cake, etc. Cover and refrigerate at least 4 hours. Beat whipping cream and sugar until stiff and spread over trifle. Sprinkle with toasted almonds, and if desired, garnish with fresh raspberries. Yields 9 to 10 servings or up to 30 small servings if doubled.