1 (12 oz.) plain poundcake
4 tbsp. raspberry jam
1 c. blanched almonds (halved)
1 c. med. dry sherry
1/4 c. brandy
2 c. heavy cream
1 box custard sauce (can use Weight Watchers Instant)
2 c. fresh raspberries (or 2-10 oz. pkgs. frozen)

Cut cake into 1 inch slices and coat with jam. Place 2 or 3 slices, jam side up, in bottom of glass serving bowl.

Cut remaining cake into 1 inch cubes and scatter over slices and sprinkle 1/2 cup of the almonds on top.

Then pour sherry and brandy over and let "sleep" at room temperature for at least 30 minutes.

In a large chilled bowl, whip cream until it thickens slightly. Add the sugar and beat until cream forms peaks.

Set aside the 10 best berries for the top and scatter the rest over the cake. Spread the custard over, then the whipped cream.

Garnish with 10 reserved berries and remaining 1/2 cup almonds. Serve at once or refrigerate for 1-2 hours.