1 plain yellow, sponge or pound cake
1 to 1 1/2 oz. rum, brandy or sherry
1 to 2 c. fresh or frozen fruit, thawed
1/2 to 3/4 c. jam, jelly or preserves (same flavor as fruit)
Custard
Whipped cream

Slice or cube cake and sprinkle it with rum, brandy or sherry. Place layer of cake in bottom of deep dish. Spread with jam, jelly or preserves (same flavor as fruit you are using). Top with layer of fruit. Over this, place a layer of custard, then a layer of whipped cream. Repeat layers: cake, jam, fruit, custard, and whipped cream. Top with cherries, shaved chocolate, nuts, or tiny candy sprinkles.

CUSTARD:

Use a packaged mix, such as Bird's Eye or Jello brand. You can even use baby custard:

SUGGESTED FRUITS (AND JAMS) to use in this recipe: raspberries, strawberries, peaches, apricots, blueberries, or pineapple.