• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Cranberry Trifle with Pumpkin Butter Cake

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 Recipe Pumpkin Butter Cake
  • - (see below)
  • 1 Recipe Cranberry Compote
  • - (see below)
  • 1 Envelope unflavored gelatin
  • 1/4 c Cold water
  • 6 Egg yolks
  • 1/3 c Sugar
  • 1/4 ts Salt
  • 1 c Milk
  • 2 1/4 c Whipping or heavy cream
  • 1/4 c Brandy (optional)
  • Raspberry preserves
  • - (optional)

 Directions

PUMPKIN CAKE
1 3/4 c All-purpose flour
1 1/4 c Sugar
2 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 ts Salt
1/3 c Softened butter
2/3 c Milk
1 Egg
1/3 c Milk
1/2 c Pumpkin puree

CRANBERRY COMPOTE
1 12-oz bag fresh or frozen
- cranberries
3/4 c Sugar
1 tb Orange-flavored liqueur
1 tb Grated lemon zest

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 1/2 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 1 3/4 cups
all-purpose flour, 1 1/4 cups sugar, 2 1/2 teaspoons baking powder, 1
teaspoon pumpkin pie spice, 1/2 teaspoon salt, 1/3 cup softened butter and
2/3 cup milk for 2 minutes. Add 1 egg and an additional 1/3 cup milk; beat
2 minutes. Fold in 1/2 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.


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