Gingerbread Trifle From Scratch Recipe
Photo source: Grandmother's Kitchen
This Gingerbread Trifle recipe from scratch is so flavorful and will leave everyone smacking their lips.
1/2cupbutter, at room temperature
1/2cup packedbrown sugar
2 1/2cupsall purpose flour
1 1/2teaspoonsbaking soda
1/4teaspoon ground nutmeg
1/4 teaspoon ground cloves
Honey Caramel Sauce
1/2 cup honey
1/2 cup butter
3/4 cupbrown sugar
1 can(14 ounce) sweetened condensed milk
Gingerbread Amaretto Trifle
1 1/2 cup heavy cream
3 Tablespoons confectioners� sugar
1/2 teaspoon vanilla extract
3 Tablespoons Amaretto
2 cups crumbled gingerbread cake ( you will have more than this from the gingerbread cake you made)
Makes 4-6glasses, depending on their size, double this recipe if you need to make more. *Optional, ground nuts for garnish
Preheat oven to 300˚F.
Grease and flour a 10 inch Bundt pan or a 9 inch tube pan
In a large mixing bowl, using an electric mixer, beat the butter with brown sugar until fluffy, add and beat in the egg.
Mix in molasses and hot water until combined; let cool for 10 minutes.
In a separate mixing bowl, whisk together all purpose flour, ginger, baking soda, cinnamon, salt, nutmeg and cloves.
Add the flour mixture to the molasses mixture and stir just until combined. Scrape batter into prepared pan.
Bake for about 45-50 minutes or until cake tested inserted in centre comes out clean.
Let cool in pan on rack for 20 minutes. You can make the ginger cake ahead of time and cover and store at room temperature for up to 3 days.
Honey Caramel Sauce
Mix together honey, butter and sugar in saucepan. Turn onto medium-high heat and stir constantly.
Bring the mixture to a rolling bubbling boil for 2 minutes, stir constantly.
Keep stirring while you add the condensed milk and stir until well combined. Remove from heat.You can made this sauce ahead and store in a covered heat proof glass container in the refrigerator. If you need to warm it up when spooning onto the trifle, you can do so in the microwave on low or on the stovetop.
Prepare the whipped cream; chill a glass or metal bowl and the whiskers of an electric mixer in the freezer for 10 minutes. Remove from the freezer and pour the heavy cream, vanilla extract and confectioners' sugar into the bowl. Whisk on high speed until medium peaks form. Fold in the amaretto. Spoon whipped cream into a pastry bag. Or if you do not have a pastry bag you can spoon into the glasses.
In your serving glasses, put a layer of the gingerbread cake crumbs, pressing down slightly.
Pipe whipped cream over the top of the cake. Add another layer of gingerbread cake crumbs. Press down slightly.
Put a layer of honey caramel sauce. Pipe final layer of whipped cream over the cake. Drizzle honey caramel sauce on top. Sprinkle on a few chopped nuts if using. Refrigerate for at least 1 hour before serving. Can be made ahead several hours ahead.
*Note this is the from scratch way to make this trifle, and there is nothing quite like homemade, but if you want to purchase pre-made ginger cake, caramel sauce and whipping cream, you could assemble the trifles that way.