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* 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. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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