1 angel food or sponge cake, no frosting
1 (6 oz.) jar fruit preserves
1 lb. fresh sliced fruit, mixed with:
3 tbsp. granulated sugar
1/4 c. cream sherry, rum, or brandy
1 pt. whipping cream, whipped with tbsp. sugar and 1 tsp. vanilla
Clear glass punch bowl

Slice cake across into 1 inch high slices removing each slice onto a plate and placing a generous coating of preserves on cut surface, rebuilding cake as you go. Slice rebuilt cake completely placing layered slices in clear glass punch bowl alternating with sprinkled sherry; peach or berry or your favorite canned fruit, then whipped cream. Try to alternate layers at least twice, finishing with a covering of whipped cream. Serve as soon as possible.

Makes 8 generous servings, but seconds are almost always wanted.

IDEAS: Fruit-berries, peaches are best suited. Also, try apricot preserves rather than matching the fruit, or perhaps my favorite: raspberry.

A non-alcoholic lemon sauce or vanilla sauce may be substituted, however use 2 cups of such sauce (nothing too bland), and thicken slightly more than usual.