Best Gramma Durbins Trifle Cake Recipes
TRIFLE CAKE
Bake this fruity cake for a showstopping centrepiece, incorporating everything you love about trifle
Provided by Silvana Franco
Categories Afternoon tea, Dessert
Time 1h20m
Number Of Ingredients 15
Steps:
- First, make the sponge. Heat the oven to 190C/170C fan/gas mark 5. Butter and line the base of a deep 18cm loose-bottomed cake tin. Beat the butter, sugar and vanilla until light and fluffy. Add the eggs, flour, ¼ tsp salt and beat again until smooth and creamy. Spoon into the prepared tin and level the surface. Bake for 45-50 mins until a skewer inserted in the centre comes out clean. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack.
- Meanwhile, make the custard. Mix the custard powder and sugar together in a saucepan with a little of the milk to make a smooth paste. Whisk in the rest of the milk and slowly bring to the boil, stirring until the custard is smooth and thick. Remove from the heat and cover the surface of the custard with a disc of baking parchment. Set aside to cool.
- Using a small sharp knife, score a circle in the top of the cake 2.5cm from the edge. Carefully hollow out the cake leaving the base 3 -4cm thick. Drizzle over the sherry and scatter the raspberries over the base.
- Pour the cooled custard over the raspberries and chill for at least 2 hrs or until ready to serve.
- Whisk the whipping cream and caster sugar together until it forms firm peaks. Swirl or pipe the cream on top of the cake. Decorate with the sliced figs, pomegranate seeds and pistachios. Slice to serve.
Nutrition Facts : Calories 643 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.57 milligram of sodium
GOBBLER CAKES
I watched a chef make crab cakes and decided to try it with turkey and stuffing. Now the kids request them year-round, so I buy cooked turkey. -Suzee Krebs, Brielle, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix egg, stuffing, turkey, cranberries and mayonnaise. Shape into eight 1/2-in.-thick patties. Coat with crushed cornflakes., In a large skillet, heat oil over medium heat. Add patties in batches; cook 3-4 minutes on each side or until golden brown. Serve warm, with cranberry sauce and gravy if desired.
Nutrition Facts :
GRANDMA'S ENGLISH TRIFLE
This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! -Ruth Verratti, Gasport, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2-qt. glass serving bowl with cake pieces. Prepare pudding with milk. Pour over cake. Chill. Beat cream and sugar until soft peaks form; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
FIVE-MINUTE TRIFLE
Frozen pound cake, pudding mix and whipped topping make this trifle easy to assemble...and true to its name. Any type of cake can be used. Then add your favorite berries or fruit and any flavor of pudding. Chocolate cake, canned cherry filling and chocolate pudding make it a Black Forest variation that's delicious.-Julia Trachsel, Victoria, British Columbia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut the cake into 1-in. cubes; place in a 2-qt. glass bowl. Top with raspberries and pudding. Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries.
Nutrition Facts :
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