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Cranberry Chutney
Trifle
- 1 pound cake (recipe below)
- 2 cups vanilla pudding (1 recipe, recipe below)
- 2 pints berries
- whipped cream
- Grand Marnier or orange juice (optional)
Basic Pound Cake
- 1 2/3 cups cake flour or all-purpose flour
- ½ t. salt
- 2 sticks butter, softened but still firm
- 1 ½ cups sugar
- 5 large eggs, room temperature
- 1 ½ t. vanilla extract
- 1 t. lemon zest
Vanilla Pudding
- ½ cup sugar
- 2 T. cornstarch
- 1/8 t. salt
- 2 cups milk
- 2 egg yolks, slightly beaten
- 1 T butter
- 1 t. vanilla
Pound Cake
- Heat oven to 325 degrees.
- Grease and flour a 9x5 loaf pan.
- Sift together flour and salt.
- Place butter in bowl of mixer and beat until smooth, light-colored, and creamy. Gradually add sugar and beat until almost white and very fluffy. Add eggs one at a time, beating after each addition. Add the vanilla and lemon zest. Add the flour in three additions, folding it into the mixture with a rubber spatula until the batter is well mixed. Pour into prepared pan and bake for 1 hour and 10 min. The top will be split and nicely browned and a tester will come out clean. Turn cake out onto cooling rack.
Vanilla Pudding
- In medium saucepan, combine first 3 ingredients. Gradually add milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute.
- In a small bowl, blend about 1/3 of hot mixture into egg yolks. Return to saucepan, blend well. Cook until mixture bubbles, stirring constantly. Remove from heat; add butter and vanilla. Cool.
To assemble trifle
- Cut cake into slices. Brush with Grand Marnier or orange juice, if desired. Cut into cubes. Layer in a glass bowl: ½ cake, ½ pudding, ½ berries, ½ whipped cream, repeat.
Variations
- Lemon Pound Cake and Blueberries
- Brownies or Chocolate Pound Cake, Chocolate Pudding, Raspberries
- Ginger Pound Cake and Blackberries
- Gingerbread, Lemon Curd, Whipped Cream
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/