Eggnog Trifle Cake Recipes

Steps:

• Heat oven to 350° F. Grease 13x9-inch pan; line with cooking parchment paper.
• In large bowl, beat Cake ingredients with electric mixer on medium speed about 2 minutes or until well combined. Spread in pan; bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Place pan on cooling rack to cool completely. While cake bakes and cools, make Cranberry Sauce and Pudding.
• In 2-quart saucepan, heat Cranberry Sauce ingredients to boiling over medium-high heat. Reduce to simmer; cook 5 to 10 minutes or until berries have burst and sauce begins to thicken. Pour sauce into wider bowl to cool. Cover and refrigerate until ready to use.
• In large bowl, beat Pudding ingredients with whisk until combined. Cover and refrigerate until ready to use.
• Cut completely cooled cake into cubes. Just before assembling trifle, in medium bowl, beat whipping cream and 1 tablespoon powdered sugar with electric mixer on high speed to stiff peaks.
• In trifle bowl, layer cake cubes, pudding mixture and cranberry sauce; repeat. Top with whipped cream and a generous sprinkling of pomegranate arils. Sprinkle with powdered sugar.

Steps:

• Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
• Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
• Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Steps:

• In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside. , Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours. , Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Steps:

• Pour milk into large bowl. Add pudding mix, 2 tablespoons of the juice and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping.
• Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons juice. Cut into 1-inch cubes.
• Place 2/3 of the cake cubes in bottom of a 2 ½ quart straight-sided bowl. Spoon 2/3 of the whipped topping mixture over cake cubes. Top with strawberries and toasted almonds, reserving several for garnish, if desired. Layer remaining cake cubes and shipped topping mixture over strawberries. Garnish with reserved strawberries and almonds.
• Refrigerate at least 1 hour or until ready to serve.

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy and nutmeg until mixture reaches 160° or is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat; gradually whisk in the cheese., In a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into mascarpone mixture., Place chocolate chips in a food processor; cover and process until finely chopped., In a small saucepan, bring remaining water to a boil. Stir in the coffee liqueur, espresso powder and remaining sugar until sugar is completely dissolved. Dip 14 ladyfingers into mixture; arrange in a single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat layers four times. Cover and refrigerate overnight.

Steps:

• In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream (or use cool whip); set aside.
• Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice.
• Cover and chill for at least 2 hours. Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.
• NOTE: You can make it the night before or early in the morning and placed in the fridge until serving time.

Steps:

• Beat pudding mix, milk, nutmeg and 2 Tbsp. orange juice in large bowl with whisk 2 min. Stir in COOL WHIP.
• Cut cake horizontally into 4 layers; sprinkle evenly with remaining orange juice. Cut into 1-inch cubes.
• Place 1/2 the cake cubes in 2-1/2-qt. straight-sided bowl; cover with 1/2 the COOL WHIP mixture. Reserve a few berries and nuts for garnish. Spoon remaining berries over ingredients in bowl.; sprinkle with remaining nuts. Top with layers of remaining cake cubes and COOL WHIP mixture.
• Garnish with reserved berries and nuts.

Steps:

• For the custard, whisk 150g sugar, the egg yolks and cornflour in a bowl until pale and smooth. Pour 300ml cream, the milk and 65ml of the alcohol into a saucepan. Split the vanilla pod, scrape out the seeds and add to the cream with the pod. Heat until steaming but not boiling, then pour the hot liquid onto the yolks, whisking as you go. Strain the liquid through a sieve into a clean saucepan and discard the vanilla pod. Return to a low-medium heat and whisk for about 10 mins until very thick. If you get lumps, simply whisk them out. Pour the custard into a jug and cover with cling film directly on the surface. Chill for 11 /2 hrs.
• Arrange half the profiteroles in the base of a 2-litre trifle bowl. Spoon 2 tbsp of the remaining alcohol over the profiteroles along with the orange juice, then crumble over the biscuits. Trickle the custard over the profiterole base. Arrange the remaining profiteroles on top of the custard, working around the edges first, then filling the centre. Arrange the clementine slices around the edge of the bowl, tucking them around the profiteroles
• Whisk the remaining alcohol, 500ml cream, 50g sugar and the orange zest until holding soft peaks. Spread the mixture over the profiteroles, right to the edge of the bowl, then return to the fridge until you're ready to serve. Can be made a day ahead up to this point.
• For the meringue, put the egg whites, the remaining 175g sugar, 1 tbsp water and a good pinch of salt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Whisk until thick and leaving a prominent trail from the beaters - this will take about 4 mins. Take the bowl off the heat and continue whisking for another 3 mins until cooled slightly and very stiff.
• Spoon the meringue onto the trifle, creating peaks and troughs with the back of a spoon. Use a blowtorch to scorch the meringue if you have one (but don't hold it too close to the bowl if it's made of delicate glass!). Best served straight away, but will keep for a day in the fridge.

Steps:

• Sprinkle gelatine over 1-1/2 cups milk in medium saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring frequently. Remove from heat. Add remaining milk, eggnog, sherry and nutmeg; stir until blended. Refrigerate 1 hour or until chilled.
• Cut crust off pound cake; discard or reserve for another use. Cut cake horizontally into 4 lengthwise slices. Spread 3 cake slices with jam; stack to reassemble cake. Cut stacked cake crosswise into 14 (1/2-inch-thick) slices. Stand 8 cake slices around side of 9-inch springform pan; place remaining cake slices on bottom of pan.
• Add dry pudding mix to eggnog mixture; beat with whisk 2 min. Let stand 5 min. or until mixture begins to thicken. Spoon into prepared pan. Refrigerate 4 hours or until firm. Remove rim of pan before serving dessert.