1. Cut cake into 1-inch cubes. In a trifle bowl or 2-quart glass serving bowl layer half of the cake cubes. Dot with half the preserves. Top with half of the fruit and almonds. Mix brandy (or extract) with vanilla pudding and spread half evenly over the layer of fruit. Repeat layers.
2. Cover and chill for 1 hour.
3. Spread whipped topping on top of the trifle and garnish with sliced strawberries and blueberries. Serve and Enjoy!