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Enjoy this modern dessert. 


  • 1 pound cake
  • Sweet orange marmalade, strawberry jam, or plum jam
  • 1/2 cup chopped, toasted almonds
  • 1 1/2 cups sherry

  • English Custard
  • 2 cups milk
  • 4 egg yolks
  • 1/8 cup sugar
  • Pinch salt
  • Whipped cream


Slice the cake lengthwise into 1/2 inch thick slices. Place in cake pan or mold. Spread each slice with marmalade or jam and sprinkle with almonds. Pour over with sherry and allow to stand 12 to 24 hours in the refrigerator.

English Custard: Scald 2 cups milk in the top of a double boiler. Stir in slowly 4 slightly beaten egg yolks, 1/8 cup sugar and a pinch of salt. Place the mixture over boiling water. Stir constantly until the mixture begins to thicken. Remove from heat to another bowl and stir constantly as it cools. Add before chilling thoroughly 1 teaspoon of dry sherry.

Apportion cake on dessert plates and top with custard and whipped cream.

Serves 10