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Cranberry Trifle With Pumpkin Butter Cake

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

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

MMMMMPUMPKIN CAKE

1 3/4 cup All-purpose flour
1 1/4 cup Sugar
2 1/2 tsp Baking powder
1 tsp Pumpkin pie spice
1/2 tsp Salt
1/3 cup Softened butter
2/3 cup Milk
1 Egg
1/3 cup Milk
1/2 cup Pumpkin puree

MMMMMCRANBERRY COMPOTE

1 12-oz bag fresh or frozen cranberries
3/4 cup Sugar
1 tbsp Orange-flavored liqueur
1 tbsp Grated lemon zest

Instructions:

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.