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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Grease and flour an 8x8 inch cake pan.
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3
In large bowl, cream together margarine and 1/2 cup sugar.
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4
Beat in eggs, one at a time.
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5
Combine flour, baking powder and salt.
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6
Fold dry ingredients into butter mixture.
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7
Pour into prepared pan.
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8
Bake 25 minutes, or until cake springs back when lightly touched in center.
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9
Cool in pan for five minutes, then remove from pan and cool completely on wire rack.
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10
Cut into narrow pieces about 1 1/2 inches by 4 inches.
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11
Set aside.
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12
In large bowl, beat cream with electric mixer until soft peaks form.
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13
Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form.
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14
Set aside.
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15
Prepare vanilla pudding according to package directions.
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16
Set aside.
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17
To Assemble Trifle: Brush each piece of cake with raspberry jam.
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18
Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish.
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19
Sprinkle half of the sherry over cake.
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20
Layer half the peaches, strawberries and blueberries on top.
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21
Cover with half the pudding and a third of the whipped cream.
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22
Repeat layers with remaining cake, sherry, fruit and pudding.
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23
Top with remaining whipped cream.
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24
Chill in refrigerator at least 30 minutes before serving.
