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|Apricot jam||1 Cup (16 tbs)|
|Orange juice/Sherry||1⁄4 Cup (4 tbs)|
|Pineapple tidbits||20 Ounce|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 Tablespoon|
|Custard||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3658 Calories from Fat 1293
% Daily Value*
Total Fat 143 g219.5%
Saturated Fat 64.8 g324%
Trans Fat 0 g
Cholesterol 569.3 mg
Sodium 1068.5 mg44.5%
Total Carbohydrates 554 g184.5%
Dietary Fiber 21.1 g84.4%
Sugars 450.6 g
Protein 40 g79.9%
Vitamin A 22.7% Vitamin C 449.2%
Calcium 75.2% Iron 36.8%
*Based on a 2000 Calorie diet
Assemble cake again and cut into strips 2 inches long by 1 inch wide.
Line bottom and sides of bowl with strips.
Spread remaining jam over cake.
Pour orange juice or sherry over cake.
Sprinkle with pineapple tidbits, orange pieces and half of almonds.
Add orange rind to cooled custard and pour it over all.
Chill at least 1 hour.
Whip cream, sugar and vanilla together until stiff.
Spread over Trifle.
Sprinkle with remaining almonds and garnish with pineapple tidbits and orange sections.