1 orange pound cake recipe (below)  •  2 pints fresh blueberries
1 vanilla pudding recipe (below)  • 1 quart fresh strawberries, sliced
1 raspberry sauce (recipe) or you can use preserves
1 whipping cream recipe (below)

Trifles are great for a special dessert. One of the nice things about them is that you can make them as homemade, or semi-homemade as you wish. For Easter my aunt asked me to bring this specific trifle, it’s apparently one of her favorites. This trifle is homemade but I have purchased pound cakes, pudding in a box and pre-made whipping cream in the past to make a quick version. Either way, they turn out to be a special treat and a beautiful presentation.

Orange Pound Cake:
1/2 C butter, unsalted, room temp
3 eggs, room temp
1/2 C sour cream, 30 min room temp
1 1/2 C flour
1/4 tsp baking powder
1/8 tsp baking soda
1 C sugar
1 tsp pure vanilla extract
1 1/2 tsp grated orange peel

Directions: Grease and flour loaf pans and set aside. In a medium size bowl combine flour, baking powder and baking soda; set aside. In a large mixing bowl beat butter on high with an  electric mixer, gradually add sugar until mixture is light and fluffy; about 10 minutes. Beat in vanilla, then add one egg at a time, beating mixture after each one is added. Alternate adding flour mixture and sour cream a little at a time until ingredients are combined. Finally, add in the grated orange peel and mix well. Pour batter into prepared pan. Bake at 325 degrees F for about 60 to 75 minutes or until a toothpick comes out clean from the center. Cool before serving or storing. Freezes well.
Recipe adapted from BH&G New Cook Book, 12th Edition, p. 168, changes made by MB

Nutrition Facts: per serving according to BH&G cook book, p. 168
Calories 272  .  Total Fat 13g  .  Saturated Fat 8g  .  Cholesterol 94mg  .  Sodium 149mg
Total Carbohydrate 34g  .  Fiber 1g  .  Protein 4g

Makes 1 loaf, or 10 servings

Vanilla Pudding:
3/4 C sugar
3 T cornstarch
3 C milk
4 egg yokes, beaten
1 T butter, unsalted
1 1/2 tsp pure vanilla extract

Directions: In a medium saucepan combine sugar, cornstarch and milk. On medium heat, cook mixture stirring until thick and bubbly. Cook for two more minutes and then remove pan from heat. Temper egg yokes into hot mixture by adding one cup of mixture to beaten yokes. Gradually add tempered eggs back into the mixture and bring mixture to a gentle boil, reduce heat and cook for two more minutes. Remove from heat and stir in butter and vanilla. Pour pudding into a bowl, cover and chill in the refrigerator.
Recipe adapted from BH&G New Cook Book, 12th Edition, p. 255

Nutrition Facts: per serving according to BH&G cook book, p. 255
Calories 342  .  Total Fat 11g  .  Saturated Fat 5g  .  Cholesterol 234mg  .  Sodium 133mg
Total Carbohydrate 51g  .  Fiber 0g  .  Protein 9g

Whipping Cream:
1 C heavy whipping cream
3 T powder sugar
1/2-1 tsp pure vanilla extract

Directions: In a medium size mixing bowl pour in heavy whipping cream. With an electric mixer, beat whipping cream on high until peaks form. Set whipping cream aside until ready to use or place in the refrigerator. Use immediately if possible.

Nutrition Facts: serving size is 60g (1 cup)
Calories 154  .  Total Fat 13g  .  Saturated Fat 8g  .  Cholesterol 46mg  .  Sodium 78mg
Total Carbohydrate 7g  .  Fiber 0g  .  Sugars 5g  .  Protein 2g

Raspberry Sauce:
1 – 12 oz bag frozen raspberries or fresh
3 T sugar
2 tsp water or lemon juice, or as needed

Directions: Over medium heat in a medium size saucepan combine frozen  or fresh raspberries, sugar and water or lemon juice; cover and bring to a boil. Uncover and allow sauce to gently boil and thicken, about 10 minutes. Using a sieve, pour sauce in another bowl separating the sauce from the seeds, cover and refrigerate.

Nutrition Facts: serving size is 33.3g (about 1/2 cup)
Calories 30  .  Total Fat 0g  .  Saturated Fat 0g  .  Cholesterol 46mg  .  Sodium 0mg
Total Carbohydrate 7.4g  .  Fiber 1g  .  Sugars 5.5g  .  protein .4g

layer your trifle: Once you have made (or purchased) all the ingredients you need to assemble the trifle you are ready to layer it and complete your dessert. I like to start with the pudding. Spoon in pudding on the bottom  of a trifle dish, or any clear, round, deep dish will work. Layer slices of the orange pound cake on top of the pudding. Then add the raspberry sauce, another layer of pudding, a layer of fresh berries and then a layer of whipping cream. Now add another layer of pound cake, raspberry sauce, pudding, fresh fruit and whipping cream. Finish off the trifle with a final layer of pound cake, raspberry sauce, pudding and fresh fruit. Decorate top with whipping cream, pudding and fresh fruit as desired. Serve immediately, or refrigerate for up to 24 hours and enjoy!

… Wishing you all a happy Thursday!