I try to make a trifle every Christmas. The classic ladyfingers/custard/raspberry sauce is still excellent but I like to try new recipes and I don’t have a standard ‘don’t touch this’ family tradition. For several years my daughter or I has made Paula Deen’s Gingerbread Trifle, and it is a delicious trifle. Most trifles develop a full flavor only after setting at least overnight and that’s especially true of the Gingerbread Trifle.
For the church holiday dinner this year I made the Southern Living Cherry-Spice Cake Trifle in the November 2015 issue. How does it compare to other trifles?
It took longer for the cake since traditional trifle uses store-bought ladyfingers or a pound or sponge cake and Deen’s Gingerbread Trifle permits a store-bought mix. I was a little disappointed with the Spice Cake when I first tasted it because it’s a little blah but after I put it into the trifle, I have to admit I wouldn’t change that. The subtle spices mixed very well with everything else. Occasionally I think a SL recipe isn’t really worth the trouble but that’s not true with the Spice Cake. If you’re going to make the cake just as a cake and not for a trifle, you’d have to use a jazzy icing to punch up the flavor. Maybe use a spice icing and layer it with spiced apples.
The filling uses cherry preserves and cranberries – I used fresh ones – and it was quite tasty but I added a little more preserves than the recipe called for because I didn’t think it was sweet enough, especially with the rather bland cake.
I love a good custard and the custard recipe for the trifle was wonderful, wonderful. You could top the trifle with a Cool Whip but I used the real whipped cream recipe in the mag. It was a lovely trifle and I added some rosemary sprigs as depicted in the mag pic.
Was it worth it? Yes. Will I make this again next year or continue my never-ending quest for the perfect trifle? Well, Sissy said it was really, really good but she didn’t gasp or say ‘Oh my goodness’ and everyone at the church potluck said it was delicious but ….. no one asked for the recipe. That’s the kiss of death for a recipe in my book. Not likely to make it next year.
Here’s the links to the Southern Living recipes. You use the cake as the base for the trifle. http://www.myrecipes.com/recipe/holiday-spice-cake
The trifle recipe here: http://www.myrecipes.com/recipe/cherry-spice-cake-trifle