Cranberry trifle with pumpkin butter cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe Pumpkin Butter Cake (see below) | |
| 1 | Recipe Cranberry Compote (see below) | |
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Cold water |
| 6 | Egg yolks | |
| ⅓ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | cup | Milk |
| 2¼ | cup | Whipping or heavy cream |
| ¼ | cup | Brandy (optional) |
| Raspberry preserves (optional) | ||
| 1¾ | cup | All-purpose flour |
| 1¼ | cup | Sugar |
| 2½ | teaspoon | Baking powder |
| 1 | teaspoon | Pumpkin pie spice |
| ½ | teaspoon | Salt |
| ⅓ | cup | Softened butter |
| ⅔ | cup | Milk |
| 1 | Egg | |
| ⅓ | cup | Milk |
| ½ | cup | Pumpkin puree |
| 1 | 12-oz bag fresh or frozen cranberries | |
| ¾ | cup | Sugar |
| 1 | tablespoon | Orange-flavored liqueur |
| 1 | tablespoon | Grated lemon zest |
Directions
PUMPKIN CAKE
CRANBERRY COMPOTE
In a small saucepan, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. In medium saucepan, combine egg yolks, sugar and salt. With wire whisk, beat mixture until very thick. In small saucepan, heat milk just to boiling point; whisk in egg mixture. Cook egg mixture over low heat, whisking constantly, until mixture thickens like a light custard. Remove from heat; stir in gelatin. Transfer mixture to a large bowl; stir in prepared cranberry compote; chill until mixture mounds, about 1 hour. Whip heavy cream; reserve ½ cup for garnish. Fold remaining cream into cranberry mixture. If desired, sprinkle cake with brandy, then spread with preserves.
To assemble, place one cake layer in the bottom of a 3-quart glass bowl, then spoon on half of the cranberry mixture. Top with remaining cake layer, then spoon on remaining cranberry mixture. Garnish with reserved whipping cream.
PUMPKIN CAKE: In a large bowl with an electric mixer, beat 1¾ cups all-purpose flour, 1 ¼ cups sugar, 2 ½ teaspoons baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon salt, ⅓ cup softened butter and ⅔ cup milk for 2 minutes. Add 1 egg and an additional ⅓ cup milk; beat 2 minutes. Fold in ½ cup pumpkin puree. Pour into a greased 9-inch round cake pan. Bake in a 375-degree oven for 35 minutes or until toothpick inserted in center comes out clean.