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.

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