CAKE:

1 c. butter
2 c. sugar
4 eggs, beaten
1 tsp. vanilla
1 tsp. lemon extract
3 c. sifted flour
1/2 tsp. baking powder
3/4 tsp. salt
1 c. buttermilk

Cream butter and sugar together. Slowly add eggs and vanilla and lemon extract. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk. Do not overbeat or cake will fall.

Bake in two 8 inch layer pans for 45 minutes at 325 degrees F. until toothpick inserted in center comes out clean. Should be lightly brown.

FILLING:

3 1/2 c. scalded milk
3/4 c. sugar
1/3 c. cornstarch
1/2 tsp. salt
1 tbsp. butter
1 tsp. almond extract
1 tsp. vanilla
2 eggs, beaten
1/2 c. milk

Mix sugar, cornstarch and salt together. Gradually stir into the scalded milk, stirring constantly. Mix beaten eggs with 1/2 cup milk and slowly stir in making sure it thickens but doesn't boil. Add vanilla and almond extract. Cool.

1 lg. (16 oz. or more) jar raspberry preserves
2 c. heavy cream
2 tsp. Knox gelatin
2 tbsp. water
4 tbsp. confectioners' sugar
1 tsp. vanilla

Soften gelatin in cold water in a small saucepan for 5 minutes. Heat gently until gelatin melts. Add cream, beating only to combine. Chill until it starts to get syrupy then whip until cream holds its shape. Fold in vanilla and sugar.

ASSEMBLING TRIFLE:

Split layers of cake in half, horizontally. Place 1 half of layer in bottom of trifle bowl. Spread with some of the preserves. Then a layer of the pudding. Then a layer of the whipped cream. Continue layering ending with the whipped cream. You may not have room for all of the cake. If not save the remaining cake for something else. Chill and serve. This should not set too long before serving.