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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (10-ounce) commercial angel food cake |
about 1/4 cup red currant jelly |
1/4 cup whole blanched almonds |
1/4 cup chopped citron |
1 cup red wine |
3/4 cup sugar, divided |
4 cups milk, divided |
3 eggs, beaten |
2 1/2 tablespoons all-purpose flour |
1/8 teaspoon baking soda |
1 teaspoon vanilla extract |
Directions:
1. Split cake in half crosswise. Spread cut side of bottom half of cake with jelly; cover with cut side of top. Press almonds and citron randomly into top of cake.
2. Transfer cake to a trifle or other decorative bowl; pour wine evenly over prepared cake. Cover and refrigerate overnight.
3. Combine 1/2 cup sugar and 3 cups milk in top of a double boiler. Place over boiling water, stirring until sugar dissolves.
4. Combine remaining 1/4 cup sugar, 1 cup milk, eggs, flour, and soda in a medium mixing bowl. Gradually add to milk mixture in top of double boiler, stirring constantly. Cook over boiling water, stirring constantly, 20 minutes or until mixture thickens and coats a metal spoon. Stir in vanilla. Remove from heat, and cool.
5. Pour custard over prepared cake in bowl. Chill thoroughly before serving.
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