|Angel food cake||10 Ounce|
|Raspberry preserves||1⁄3 Cup (5.33 tbs)|
|Medium dry sherry||1⁄3 Cup (5.33 tbs)|
|Fresh fruits||4 Cup (64 tbs)|
|Light custard||4 Cup (64 tbs)|
Cut cake into 2-inch-thick slices and cut slices into l-by-4-inch strips.
Spread preserves over one side of each strip.
Arrange half the cake, jam-side up, in the bottom of a 12-cup serving bowl.
Sprinkle with half the sherry.
Arrange half the fruit over the cake layer and spoon half the custard over the fruit.
Repeat with remaining cake, sherry, fruit and custard.
Cover and refrigerate for at least 1 hour or up to 8 hours.
Serving size: Complete recipe
Calories 3541 Calories from Fat 1124
% Daily Value*
Total Fat 125 g192.2%
Saturated Fat 33.9 g169.3%
Trans Fat 0 g
Cholesterol 369.7 mg123.2%
Sodium 3841 mg160%
Total Carbohydrates 535 g178.3%
Dietary Fiber 6.6 g26.5%
Sugars 247.3 g
Protein 82 g164.5%
Vitamin A 33.1% Vitamin C 198.4%
Calcium 96.9% Iron
*Based on a 2000 Calorie diet