When I make trifle at Christmas time, I bake pound cake following the recipe in The Moosewood Cookbook, with lots and lots of butter.
The pound cake serves as the foundation of the trifle. And while I love brandy, whiskey, and other alcoholic beverages, I make mine using jam (peach or peach-passion fruit, if you can find it). Layer it in with peach juice (just enough to moisten the cake), and smother everything with real whipped cream.
It may not be traditional, but I have never had any complaints. Substitute fresh fruit for the jam and add an alcoholic beverage, if you wish. It’s up to you.