|Pound cake||1 (About 8 X 8 X 1 Inch Piece)|
|Raspberry sauce||1⁄3 Cup (5.33 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Medium dry sherry||1 Cup (16 tbs)|
|Fresh fruit||2 Cup (32 tbs) (Raspberries, Strawberries, Sliced Peaches, Blueberries, Or Cherries Or Unsweetened Frozen Fruit, Defrosted And Drained)|
|Custard sauce||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Select a glass serving bowl about 7 inches in diameter and 3 inches deep.
Cut several pieces of the cake (enough to line the bottom of the dish), and coat them with the raspberry sauce.
Arrange coated pieces in the bottom of the bowl.
Cover with remaining sauce.
Cut the rest of the cake into cubes, and scatter them over the cake slices.
Sprinkle half the almonds over the cubes.
Pour the sherry over all and allow the mixture to set for about an hour.
Spread half the fruit over the cake, then spoon the custard over the fruit.
Next, add the whipped cream, smoothing over the surface.
Garnish the cream with nuts.