Cherry Spice Cake Trifle
- FILLING
- 1 (13-oz.) jar cherry preserves
- 3/4 cup granulated sugar
- 1/4 cup fresh orange juice
- 4 cups fresh or frozen cranberries, divided
- CUSTARD
- 1 cup firmly packed light brown sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon table salt
- 3 1/2 cups milk
- 1 1/2 cups heavy cream
- 1/4 cup butter, cut into pieces
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- CAKE
- TOPPING
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 6 tablespoons powdered sugar
- Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a saucepan over medium-high heat; reduce heat to low, and boil, stirring often, 5 to 6 minutes or until berries begin to pop. Remove from heat, and stir in remaining 1 cup cranberries. Transfer mixture to a bowl; cool completely (about 30 minutes). Cover and chill 8 to 24 hours.
- Meanwhile, prepare Custard. Whisk together brown sugar, cornstarch, and salt in a large heavy saucepan; whisk in milk and 1 1/2 cups cream. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat.
- Whisk in butter and next 3 ingredients. Transfer mixture to a medium bowl, and place plastic wrap directly on mixture (to prevent a film from forming). Cool completely (about 30 minutes). Chill 8 to 24 hours.
- Assemble trifle. Layer about one-third of cake cubes in a 4-qt. bowl. Top with one-third each cranberry filling and custard. Repeat layers twice.
- Prepare Topping: Beat vanilla extract and 2 cups heavy cream at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop over trifle. Serve immediately, or chill up to 8 hours.
filling, cherry preserves, sugar, orange juice, cranberries, custard, brown sugar, cornstarch, salt, milk, heavy cream, butter, vanilla bean paste, ground cinnamon, ground nutmeg, cake, topping, vanilla, heavy cream, powdered sugar
Taken from www.myrecipes.com/recipe/cherry-spice-cake-trifle (may not work)