Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------PIONEER SPONGE CAKE-------------------------
1/2 c Margarine, softened 1/2 c Self-rising flour
1/2 c Sugar 1 t Baking powder ((I think
2 ea Eggs -this second tsp baking
1 t Baking powder Powder is in error. Karin))

--------------------------CUSTARD-------------------------------
2 c Prepared custard (use your We recommend Bird's Custard
-favorite custard recipe or -Powder)

---------------------------LAYERS--------------------------------
1/2 c Cherry brandy (or sherry 2 T Sugar
-may be substituted) 1 c Whipping cream
2 c Fresh strawberries 1/2 c Slivered almonds
2 c Fresh blueberries Preheat oven to 375F.

In a mixing bowl, combine margarine, sugar and eggs and beat until
fluffy. Stir in baking powder. Add flour and mix until well blended,
Pour into a greased 9-inch cake pan. Bake for 20 minutes and allow
to cool. To Assemble: Cut cake into bite-size pieces and place in the
bottom of trifle bowl or large glass bowl. Pour 1/4 cup cherry
brandy over cake pieces. Top with strawberries and blueberries,
reserving some berries for garnish. Sprinkle one tbsp sugar over
fruit and pour remaining brandy over all. Spoon custard over fruit,
cover and refrigerate at least 2 hours or overnight. When Ready to
Serve: Combine whipping cream and 1 tbsp sugar in a small mixing
bowl. Whip until stiff peaks form. Spoon over top of cold trifle.
Garnish reserved berries and almonds. This dessert should be
prepared one day ahead for the brandy to flavor the cake and fruit.
The whipped cream can be layered on top any time the day of serving.
Keep refrigerated until ready to use. For a fancy, formal dinner,
serve in champagne glasses with a sprig of mint. From: "Celebrate San
Antonio - A Cookbook" by the San Antonio Posted by: Karin Brewer,
10/91

Submitted By PAT STOCKETT On 02-15-95

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