Recipe: Norma's Colorful Mai Tai Trifle Cake, Trifle or Tipsy Cake with Thick Custard Sauce for Deb

NORMA'S COLORFUL MAI TAI TRIFLE CAKE

2 frozen pound cake loaves
1 can (20 ounces) of crushed pineapple
1 can (15 ounces) of Mandarin oranges
3 jiggers of dark rum (optional)
4 tablespoons orange marmalade
4 tablespoons pineapple preserves
12 ounces custard or instant vanilla pudding
1 carton (12 ounces) whipped topping
1 bag (2.25 ounces) sliced almonds

Split a pound cake lengthwise in half. Spread the orange marmalade generously on the lower half and replace the top. Cut the cake into one-inch slices. Place the pound cake slices into the bottom of a large, clear-glass serving bowl (a straight-sided trifle cake bowl is preferable). Press the slices firmly against the side of the bowl, forming a firm, even layer.

Strain the juice from the canned fruits, mixing half a cup of Mandarin orange juice and half a cup of pineapple juice with 3 jiggers of dark rum (optional) to make the Mai Tai flavoring. Pour half of the mixture (about half a cup) over the pound cake. Spread crushed pineapple over the pound cake. (For the best decorative effect, be sure this layer, and all additional layers are pressing smoothly against the side of the glass bowl).

Pour the vanilla pudding or custard into the bowl and spread in an even layer. Cut the remaining pound cake lengthwise, spread generously with pineapple preserves, slice in one-inch pieces and layer into the bowl. Pour the remaining Mai Tai mixture over this layer of pound cake, soaking thoroughly.

Place an even layer of Mandarin oranges over the cake slices.

Empty the carton of whipped topping into a mixing bowl. Add a tablespoon of orange marmalade and a tablespoon of pineapple preserves. Beat with a whisk until smoothly blended and frothy. Spoon the topping mixture onto the cake, forming decorative peaks. Sprinkle with sliced almonds. Refrigerate for 12 to 24 hours.

Serving tip: Traditionally, portions of trifle cake is dipped from the bowl with a long-handled serving spoon. However, after being properly chilled, a trifle can be sliced and served in a more attractive manner. Cut only one slice at a time. Lay the trifle bowl on its side and, using large spatula, ease a slice out and onto plate. The first slice may crumble when removed but the rest should come out easily. Makes about 12 servings

Trifle or Tipsy Cake

1 small sponge or yellow cake
3/4 cup strawberry jam
1 (1 pound 14 ounce) can itted apricots, drained and pur ed (2 - 14 ounce cans)
1 (11 ounce) can mandarin oranges, drained (optional)
1/2 cup Marsala or cream sherry
1 recipe Thick Custard Sauce
1 cup heavy cream
1/4 cup superfine sugar
1/4 teaspoon vanilla
Candied cherries or fruit (garnish)

1. Split cake into thin layers, spread with jam and about half of the apricot pur e, and sandwich back together. Cut in bars about 1 x 2 inches and pack into a 2-quart serving dish.

2. Arrange oranges in and around cake if you like. Prick cake well all over and pour Marsala on top.

3. Spread with remaining pur e and smother with custard sauce. Cover and chill 2 hours.

4. Shortly before serving, whip cream with sugar until stiff; fold in vanilla.

5. Frost on top of Trifle and decorate with candied cherries. Serving Size: 8 servings. About 600 calories/serving

Thick Custard Sauce

2 cups milk
1/4 cup cornstarch
5 tablespoons sugar
Pinch salt
3 lightly beaten eggs
1 teaspoon vanilla
Procedure

1. Scald 1 1/2 cups milk; blend in remaining cup milk with 1/4 cup cornstarch.

2. Mix sugar and salt with hot milk, blend in cornstarch paste and heat and stir over direct, moderate heat until thickened.

3. Mix a little hot sauce into 3 lightly beaten eggs, return to pan, set over simmering water and heat, stirring constantly, 2 - 3 minutes until no raw taste of egg remains.

4. Mix in vanilla or, if you prefer, 1/8 teaspoon almond extract.

Note: Serve hot or cool as directed and use in making Trifle or other dessert where a thick custard sauce is called for.