Categories: Fruits, Desserts, Kump 
      Yield: 10 servings 
  
      1    Pound cake 
    3/4 c  Strawberry jam 
      1 cn Pitted apricots (1 lb,14 oz) 
           - drained and pureed 
     11 oz Mandarin oranges, canned 
           - drained 
    1/2 c  Marsala or cream sherry 
      2 c  Vanilla custard 
      1 c  Heavy cream 
    1/4 c  Superfine sugar 
  
  SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, 
  and sandwich back together. Cut into bars, about 1-by-2-inches, and pack 
  into a 2-quart serving dish, arranging oranges in and around cake. Pour 
  Marsala over top, spread with remaining apricot puree and cover with 
  custard. Cover and chill 2 hours. Whip cream with sugar until stiff. Frost 
  on top of trifle and decorate with candied fruits, if desired.