Apricot Trifle - cooking recipe

Ingredients

1 store bought pound cake
1/4 c. sherry
2 1/2 c. milk
1/2 tsp. almond extract
1 Tbsp. raisins
1/2 c. whipping cream
1/4 tsp. vanilla
2 tsp. slivered almonds, toasted
2 (14 oz.) cans apricots
1/4 c. custard powder
3 Tbsp. granulated sugar
2 tsp. grated orange rind
1 Tbsp. slivered almonds, toasted
1 tsp. granulated sugar
2 tsp. raisins

Preparation

Line sides of a 6 to 8 cup glass bowl with cake slices, cut about 1/4-inch thick.
Drain apricots, reserving 1/3 cup juice. Mix juice with sherry; drizzle over cake.
Set aside several apricot halves for garnish.
Measure custard powder into 4 cup measure.
Gradually add milk, stirring until smooth.
Blend in sugar, almond extract, orange rind, raisins and almonds. Microwave at High 5 minutes, stirring once.
Microwave at High 2 minutes more, or until mixture boils and thickens.
Cool.
Gently stir in apricots.
Pour over pound cake slices in bowl.
Chill.