"Old-Fashioned" Trifle

The "old-fashioned" in this recipe title doesn't refer to tradition, but rather refers to ingredients of Wisconsin's signature cocktail--the orange, cherry and brandy in the our version of the "Old-Fashioned."

servings
8-10

Ingredients

























Cooking Instructions

For spice cake:


1

Position rack in center of oven. Heat oven to 350°F.


2

Line bottom of a 13x18-inch baking sheet with parchment paper. Butter rim of pan and paper. Whisk flour, baking soda, cinnamon, cloves, allspice and salt in a medium bowl; set aside.


3

Cream butter and brown sugar in a large bowl. Beat in eggs 1 at a time. Add bitters if desired. Gradually beat in molasses followed by the boiling water. Stir in orange zest. Gradually fold in dry ingredients. Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted into center of cake comes out clean. Cool for 5 minutes. Turn out onto wire rack and remove parchment paper. Allow to cool completely. Cut into 1-inch cubes.


For orange cream:


1

Beat mascarpone cheese, yogurt, orange juice, orange zest and powdered sugar; mix until combined.


For cherry sauce:


1

Combine preserves and water in small saucepan. Warm over medium-low heat, stirring frequently, until sauce has thinned. Remove from heat. Stir in brandy if desired; set aside.


2

Assemble Trifle: Place a third of the cake cubes in bottom of trifle bowl. Top with a third of the orange cream and half of the cherry sauce. Repeat layers. Top with remaining cake and orange cream.


Ingredients

























Cooking Instructions

For spice cake:


1

Position rack in center of oven. Heat oven to 350°F.


2

Line bottom of a 13x18-inch baking sheet with parchment paper. Butter rim of pan and paper. Whisk flour, baking soda, cinnamon, cloves, allspice and salt in a medium bowl; set aside.


3

Cream butter and brown sugar in a large bowl. Beat in eggs 1 at a time. Add bitters if desired. Gradually beat in molasses followed by the boiling water. Stir in orange zest. Gradually fold in dry ingredients. Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted into center of cake comes out clean. Cool for 5 minutes. Turn out onto wire rack and remove parchment paper. Allow to cool completely. Cut into 1-inch cubes.


For orange cream:


1

Beat mascarpone cheese, yogurt, orange juice, orange zest and powdered sugar; mix until combined.


For cherry sauce:


1

Combine preserves and water in small saucepan. Warm over medium-low heat, stirring frequently, until sauce has thinned. Remove from heat. Stir in brandy if desired; set aside.


2

Assemble Trifle: Place a third of the cake cubes in bottom of trifle bowl. Top with a third of the orange cream and half of the cherry sauce. Repeat layers. Top with remaining cake and orange cream.


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