|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.