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Ingredients
US|METRIC
12 SERVINGS
- 1 3/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup i can't believe it's not butter! all purpose sticks
- 1 1/4 cups sugar
- 4 eggs
- 1 tsp. vanilla extract
- 4 Tbsp. sherry (optional)
- 1/3 cup raspberry jam (or your favorite jam, slighted heated)
- 2 cups pudding
- 4 Tbsp. almonds
- 1 cup whipped cream (or whipped topping)
- 2 cups raspberries (blueberries, sliced peaches or your favorite fruit)
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Directions
- Preheat oven to 325°. Grease 9 x 5-inch loaf pan; set aside.
- Combine flour, baking powder and salt in medium bowl; set aside.
- Beat I Can't Believe It's Not Butter!® All Purpose Sticks with sugar in large bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping sides occasionally. Stir in vanilla. Reduce speed to low and beat in flour mixture just until blended. Evenly spoon into prepared pan.
- Bake 65 minutes or until toothpick inserted in center comes out completely clean. If cake starts to brown, cover loosely with aluminum foil. Let cool 15 minutes on wire rack; remove from pan and cool completely. Cut cake into cubes.
- Arrange 1/3 of the cubed cake in trifle or glass bowl; sprinkle with 2 tablespoons sherry, then spoon on 1/2 of the jam. Add 1 cup raspberries, 1 cup pudding, then 2 tablespoons almonds. Repeat layers, except for almonds. Chill several hours or overnight. Just before serving, top with whipped cream and sprinkle with remaining almonds.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol75mg25% |
Sodium330mg14% |
Potassium150mg4% |
Protein6g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber3g12% |
Sugars35g |
Vitamin A15% |
Vitamin C15% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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