I am a big fan of trifles. They are easy and the ingredients seem to meld together nicely for combinations that suit all seasons. They are a simple and beautiful if you are looking for that extra WOW for any dessert. I came across this recipe that was so pretty and festive I just had to make it.
It is called the "Taste of Christmas Trifle" and I found this in a 2011 Southern Lady Holidays magazine.
Makes 1 9-inch cake
1/2 cup canola oil
1/2 cup firmly packed light brown sugar
1/2 cup unsulfured molasses
1 large egg, lightly beaten
1 tsp. vanilla extract
1 3/4 cups cake flour, sifted
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground allspice
1/2 tsp. salt
1/2 cup water
1 1/2 tsp. baking soda
Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick baking spray with
flour. Line bottom of pan with parchment paper, and spray again; set aside.
In a medium bowl, whisk together oil, sugar, and molasses Add egg and vanilla; whisk until smooth.
In a separate medium bowl, whisk together flour, ginger, cinnamon, cardamom allspice, and salt. Add flour mixture to oil mixture, whisking until combined.
In a saucepan, bring water to a boil; remove from heat, and add baking soda. Add hot water mixture to batter; whisk until just combined. Pour batter into prepared pan.
Bake for 20-30 minutes or until wooden pick inserted near center comes out clean. Cool in pan for 10 minutes; remove from pan, and cool completely on a wire rack.
2 (10.oz.) packages frozen cranberries, thawed
3 pears, peeled, cored, and diced
1 (12 oz.) can pear nectar
1 cup firmly packed light brown sugar
1 cup sugar
1 tsp. vanilla extract
In a large saucepan, combine cranberries, pears, nectar, sugars and vanilla. Cook over medium-
high heat, stirring often, for about 15 minutes or until slightly thickened. Remove from heat;
cool to room temperature. Store covered in refrigerator for up to 5 days.
3 cups heavy whipping cream
1 cup confectioner's sugar
1 tablespoon orange zest
1/2 vanilla bean, split and scraped, seeds reserved
In a large bowl, beat cream, sugar, zest, and reserved vanilla bean seeds at medium-speed with an electric mixer until soft peaks form, about 3 minutes. Store covered in refrigerator for up to 3 days.
Gingerbread Cake, cut into 1 inch cubes, divided
2 (12.25 oz.) jars caramel topping, divided
Cranberry-Pear Compote, divided
Orange Crème, divided
Garnish: sugared cranberries, sugared rosemary
In a large trifle dish, layer half of the cake cubes, jar of caramel topping, half of the Cranberry-Pear
compote, and half of the Orange Crème. Repeat layers, garnish with sugared cranberries and sugared
rosemary, if desired. (I used only the cranberries, but dipping the rosemary and cranberries in sugar prior to decorating gives a snowlike shimmer.) Store covered in refrigerator for up to 3 days.
I hope you enjoy this beautiful and delicious trifle. It is sure to WOW your family and guests during this holiday season!
Wishing you a wonderful weekend!