Gingerbread Trifle from Scratch
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.
Layers of gingerbread cake, honey caramel sauce and whipped cream, make this trifle bowl dessert one of the best holiday dessert recipes you can serve. This is a dessert recipe that will have people talking, and a nice take on a classic holiday favorite. When you think of gingerbread, you usually think of cookies, but this gingerbread cake recipe and dessert recipe will change that. You can make this as a trifle bowl dessert, or you can use individual glasses to serve to your guests. Either way, this is one dessert recipe you will be sure to love.
This gingerbread cake recipe and trifle bowl dessert can benefit from using quality ingredients. Of course, the secret to any good cake recipe is using butter and not margarine, as it makes a big difference in the overall taste of the cake. This gingerbread cake uses a cup of molasses and ground ginger to give it that gingerbread flavor that is so popular over the holiday season. You can choose quality organic ingredients and organic ground spices, to support sustainable farming practices. The same goes for the eggs that you use in the cake recipe, it's always a good idea to buy organic when possible, as you know the chickens are fed a healthy diet, and they are kept in better overall conditions. Knowing where your ingredients come from, and that they were produced with better methods, makes the recipe that much better. And quality organic ingredients taste better too.
Blackstrap molasses and fancy molasses are popular ingredients when it comes to holiday cake recipes and dessert recipes. Blackstrap molasses is a thick, dark and sticky syrup that is left behind after sugar has been boiled out of sugar cane and from beet juices. Once the syrup is cooked down, what is left behind is this thick sweetener, that is high in nutrients such as calcium and iron. For this gingerbread cake recipe, the ingredients call for fancy molasses which is not as strong tasting as organic blackstrap molasses. You may want to experiment and see which type of molasses you prefer for your dessert recipes that require molasses, as the blackstrap molasses is not for everyone. If you use organic blackstrap molasses in your baking, you may find a difference as it can overpower your baking if you are not used to its strong flavor. And if you like many love the taste of blackstrap molasses, you will be fine to use either variety for your cake recipes and dessert recipes. Until you are more familiar with blackstrap molasses, you may want to look for recipes that specifically have blackstrap molasses in the ingredient list. Many people prefer to use blackstrap molasses in their savory food ideas such as pulled pork recipes or baked beans. These savory recipes can benefit from the strong flavor of the blackstrap molasses.
The nice thing about the honey caramel sauce recipe is that you don't need any fancy tools or candy thermometers to make. The natural honey, combined with the butter, brown sugar and sweetened condensed milk, make for a lovely addition to this gingerbread cake recipe. The condensed milk is added at the end, so you will want to be sure and read through the dessert recipe instructions first, to ensure recipe success. You can make this honey caramel sauce recipe ahead of time and store it in a heat proof glass container in the fridge until ready to use. This trifle bowl dessert recipe looks as good as it tastes, and as you can see from the dessert recipe photo, a star anise is used as the perfect adornment to what is sure to be a holiday classic. **
Makes 4-6 glasses, depending what size you use
This is a printable recipe.
1/2 cup butter, at room temperature
1/2 cup packed brown sugar
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
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
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.
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.
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.
Love this recipe? Check out more recipes in Grandmother's Big Bundle of Recipes where you get all 12 of Grandmother's ebooks giving you 1000 recipes plus other valuable kitchen information for ONLY $24 (regular $120). You save 80%!
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%
Learn MORE at Grandmother's Kitchen
To help with slow website load, we have put all photos for this article here: View photo gallery.