|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)|
Split cake into 2 layers and spread half with half of apricot jam.
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.