Old-Fashioned English Trifle

1 (18.25 ounce) yellow cake mix
1 cup jam or jelly (any flavor)
1 (10 ounce) package frozen strawberries or
    raspberries, thawed and drained
1/2 cup nuts, finely chopped
2 to 4 tablespoons brandy
1 cup sherry
2 small boxes custard mix, prepared
1/2 pint heavy cream, whipped
Blanched almonds
Glace cherries

Prepare cake mix several days in advance. Save one-half for another time and use one-half for trifle. Allow cake for trifle to dry out.

Thinly slice the cake, lining the bottom and sides of a round bowl with the slices. A glass bowl is best because the colors of the layers are attractive. On this first layer, sprinkle half of brandy and 1/2 cup sherry. Then spread with mixture of jam and nuts, then fruit. Pour custard on top; repeat layers. Spread with heavy cream and decorate with almonds and cherries.

Trifle tastes best if made 1 to 2 days in advance.