Gingerbread Trifle from Scratch

Photo credit :Grandmother's Kitchen

This trifle bowl dessert recipe from scratch is sure to be a new family tradition everyone will love. With a gingerbread cake recipe, honey caramel sauce recipe and whipped cream recipe all made from scratch it takes a bit of time but is well worth the effort. With whole good ingredients like butter in the cake, honey in the sauce and heavy cream in the whipped cream recipe you know it will taste good. If you are looking for a quick trifle recipe, you'll want to make some of this ahead of time.

Making your whipped cream for this trifle bowl dessert is not as difficult as you might think, it is very easy and much better. To make you will need some heavy whipping cream and some good quality vanilla extract. It's always good to be sure and leave the cream in the refrigerator right up until you're ready to whip it.

This trifle bowl dessert recipe is just one of the dessert recipes you will find on the Grandmother's Kitchen site. You will find a wide variety of dessert recipes and more that you can print out for later use. **

Gingerbread Trifle from Scratch

Ingredients

Makes 4-6 glasses, depending what size you use

This is a printable recipe.


Gingerbread Cake:

1/2 cup butter, at room temperature

1/2 cup packed brown sugar

1 egg

1 cup fancy molasses

1 cup hot water

2 1/2 cups all purpose flour

2 Tablespoons ground ginger

1 1/2 teaspoons baking soda

1 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves


Honey Caramel Sauce:

1/2 cup honey

1/2 cup butter

3/4 cup brown sugar

1 can(14 ounce) sweetened condensed milk


Whipped Cream:

1 1/2 cup heavy cream

3 Tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

3 Tablespoons Amaretto


*Note: You will use 2 cups crumbled gingerbread cake when assembling. ( You will have more than this from the gingerbread cake you made)


*Double this recipe if you need to make more. *Optional, ground nuts for garnish


Directions

Gingerbread Cake:

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.


Whipped Cream:

To prepare the whipped cream, chill a glass or metal mixing bowl and the whisk 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.


Assembly:

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.


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Nutrition Facts for: Gingerbread Trifle from Scratch From Grandmother's Kitchen

Ingredients: Butter, brown sugar, egg, fancy molasses, all purpose flour, ground ginger, baking soda, cinnamon, salt, ground nutmeg, ground cloves, honey, sweetened condensed milk, heavy cream, confectioners' sugar, vanilla, Amaretto.

* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 6 servings. * Per Serving: Calories 447, Calories from Fat 166, Total Fat 18.4g 28%, Saturated Fat , Cholesterol 65mg 22%, Sodium 544mg 23%, Potassium 460mg 13%, Carbohydrates 66.0g 22%, Dietary Fiber 0.7g 3%, Sugars 48.4g, Protein 4.8g, Vitamin A 12%, Vitamin C 2%, Calcium 14% Iron 12%

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