Ingredients

• 1 x 340g pkt golden butter cake mix
• Olive oil, to grease
• 180g (1/2 cup) raspberry jam
• 1 x 400g can sliced peaches in natural juice, drained, thinly sliced
• 60g toasted flaked almonds

• Custard

• 100g (1/2 cup) caster sugar
• 70g (1/2 cup) custard powder
• 625ml (21/2 cups) milk
• 1 x 300ml ctn thickened cream

• Sherry syrup

• 80ml (1/3 cup) sweet sherry
• 2 tbs caster sugar
• 1 tbs boiling water

Description

Sherry Trifle Cake Recipe - Prepare And Bake The Butter Cake Mix Following Packet Directions. Turn Onto A Wire Rack To Cool Completely. Use A Large Serrated Knife To Cut The Cake Horizontally Into 4 Even...

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