|Sherry||1 Cup (16 tbs)|
|Canned sliced peaches||28 Ounce, drained retain juice|
|Red jelly powder||3 Ounce|
25 hours before serving, slice jelly roll into 1/2 thicknesses and line the bottom of a deep fancy bowl.
Pour about 1 cup sherry over the cake evenly, cover and leave overnight in the refrigerator.
Next day: drain the peaches (reserving juice).
Dissolve the jelly in 8 oz. hot water.
Measure reserved juice and add enough water to make 1 cup; add to jelly.
Arrange peach slices over prepared cake.
Carefully pour jelly mixture over fruit and refrigerate.
When well set, cover with cornstarch custard.
Serving size: Complete recipe
Calories 967 Calories from Fat 2
% Daily Value*
Total Fat 0.24 g0.37%
Saturated Fat 0.02 g0.12%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2108.1 mg87.8%
Total Carbohydrates 240 g80.2%
Dietary Fiber 10.3 g41.3%
Sugars 129.7 g
Protein 5 g10.8%
Vitamin A 56.2% Vitamin C 31.7%
Calcium 6% Iron 15.9%
*Based on a 2000 Calorie diet