Pumpkin Trifle with Eggnog Pound Cake and Cream

Pumpkin Trifle with Gluten-Free Eggnog Pound Cake

This is your fail-safe. Anything you make this holiday that falls apart? Whip up some heavy cream (if you do dairy) , cut the culprit into chunks, and make a trifle.  This of course works any time of year, but putting these complementary holiday flavors together worked so well I had to share it with you.

Naturally, this can be varied, but I’ll share with you exactly what I did, as the amounts worked perfectly for my underutilized but very handy trifle dish (any clear glass bowl will do).

THANKSGIVING TRIFLE

Preheat oven to 325. Then . . .

PUMPKIN CUSTARD

2 15 ounce cans solid pack pumpkin
1 10 ounce can condensed milk
2 teaspoons cinnamon
1 teaspoon ground ginger
1 egg
1/2 tablespoon arrowroot or (cornstarch)
1/4 cup sugar

Whisk all ingredients together in a saucepan and cook, stirring very frequently, over medium heat until thickened slightly. Transfer to bowl and chill until assembly time.

GLUTEN-FREE EGGNOG POUND CAKE

2 cups Bob’s gluten-free flour blend
1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
a pinch or two nutmeg (preferably freshly grated)
1 cup butter, room temperature
2 cups sugar
3 eggs
1 cup eggnog

Grease up a standard bundt pan. Stir together the flours, baking powder, salt, xanthan gum and nutmeg; set aside. Beat the butter and sugar in a stand mixer until fluffy, then add eggs one at a time, beating after each egg.  Stir in flour mix about 1 cup at a time, alternating with portions of the eggnog. Transfer to prepares bundt pan and bake for 55-60 minutes, or until golden brown and with a springy center and edges that pull away from the sides of the pan. Cool in pan before inverting onto a plate and cutting into rough cubes.

EGGNOG WHIPPED CREAM

2 cups heavy cream
1/2 cup eggnog
2 tablespoons sugar

Whip cold heavy cream and sugar in a chilled bowl (metal is best, and I like to chill the whisk too) until soft peaks form. Add the eggnog  and beat to desired texture – don’t get carried away, now!

DULCE DE LECHE

This was the final touch, though I set it on the boil before I began the cake baking, so I had plenty of time to let it cook down. It’s so simple it hardly constitutes a recipe, but the instructions are here!

And now, assemble in your trifle dish or glass bowl as you wish! I started with a layer of the thick pumpkin custard, then cubes of the cake, then whipped cream, and repeated until it was full. I topped it off with the dulce de leche and a few gratings of nutmeg.

And now, we play the waiting game.

Thanksgiving Trifle awaiting its grand entrance

Have a wonderful, fabulous, and at least partly frugal holiday, everyone!

— posted by Anne

 

Comments

  1. says

    Why do I never think to make trifles whenever my cakes end up falling apart? Hmmm. Silly me. This looks absolutely delicious!

    Hope you had a great Thanksgiving guys!

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