Tuesday, December 22, 2015

Cherry Spice Cake Trifle

When Matt and I went on our anniversary getaway recently, we both talked about things we really enjoy doing that we haven't done as much of since Ryan was born. 

For him, it was working out. For me, it was cooking and creating new recipes. 

Before Ryan was born our evening time usually involved Matt doing an hour + workout in our room or at the gym while I enjoyed my time cooking in the kitchen with my favorite pandora stations playing. 

Since Ryan's been born, we've both spent way less time doing each of these things and we didn't even realize how much we missed them until we got away and had some time just the two of us.

All of that to say, we've each decided to create time for each other to do what we each love- me creating new recipes and Matt getting his workouts in.

This recipe is adapted from the Southern Living Thanksgiving magazine that I read while we were away for our anniversary. As a matter of fact, Matt was at the gym at our resort while I was reading recipes and changing them to suit my own tastes/style of cooking. ;)

Cherry Spice Cake Trifle


1 Box Duncan Hines Spice Cake

1 (13oz) jar cherry preserves
3/4 cup sugar
1/4 cup orange juice
1 (12oz) bag fresh cranberries, divided

1 (3.4oz) box instant vanilla pudding
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp vanilla extract
1/8 tsp nutmeg

1 tsp vanilla extract
2 cups heavy cream
6T powdered sugar


Bake spice cake according to box directions. Allow to cool. Slice into small, square pieces.

Bring first 3 ingredients and 2/3 of the bag of cranberries to a boil in a saucepan over medium-high heat; reduce heat to low, but continue to boil, stirring often, 5 to 6 minutes or until berries begin to pop. Remove from heat, and stir in remaining cranberries. Transfer mixture to a bowl; cool completely (about 30 minutes). Cover and chill 8 to 24 hours.

Prepare pudding according to package directions. Add in remaining four ingredients. Mix until well blended. Refrigerate with filling, 8-24 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. 
I reserved enough cranberry filling to garnish the top of the trifle (see picture)

Beat vanilla extract and  heavy cream at medium-high speed until foamy; gradually add powdered sugar. Whip 3-5 minutes at med-high speed until soft peaks form. If peaks are not forming, turn up speed on mixer. Dollop over trifle. 

Garnish with fresh rosemary.

Serve immediately, or chill up to 8 hours.


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