Cranberry Trifle With Pumpkin Butter Cake

* Exported from MasterCook *

CRANBERRY TRIFLE WITH PUMPKIN BUTTER CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Recipe Pumpkin Butter Cake
- (see below)
1 Recipe Cranberry Compote
- (see below)
1 Envelope unflavored gelatin
1/4 c Cold water
6 Egg yolks
1/3 c Sugar
1/4 ts Salt
1 c Milk
2 1/4 c Whipping or heavy cream
1/4 c Brandy (optional)
Raspberry preserves
- (optional)
-----PUMPKIN CAKE-----
1 3/4 c All-purpose flour
1 1/4 c Sugar
2 1/2 ts Baking powder
1 t Pumpkin pie spice
1/2 ts Salt
1/3 c Softened butter
2/3 c Milk
1 Egg
1/3 c Milk
1/2 c Pumpkin puree
-----CRANBERRY COMPOTE-----
1 12-oz bag fresh or frozen
- cranberries
3/4 c Sugar
1 tb Orange-flavored liqueur
1 tb Grated lemon zest

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.



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