The King’s Trifle
Print recipe| Serves | 12 |
Ingredients
- 1 Pound Cake (homemade or purchase a ready made pound cake)
- seedless raspberry jam
- 2/3 cups medium dry sherry
- 1 tin Mandarin oranges (drained)
- 1 1/2 Cups fruit cocktail, pineapple, blueberries, maraschino cherries and 2 tbsp of apple cider (or purchase tinned fruit cocktail in light syrup)
- 1 Pkg instant or cooked vanilla pudding mix
- chocolate shaving for garnish
Whipped Cream
- 1 1/2 Cups whipping cream
- 1/2 Tsp vanilla extract
- 1 1/2 Tsp white sugar
Directions
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Make a pound cake. Cut the cake into slices that are 3/4 inch thick.  | |
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Spread raspberry jam on one side of the slice in a thin layer.  | |
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Then cut each piece into about 4 small pieces (about the size of a finger). Lay the pieces on the bottom and up the sides of the trifle bowl. I alternate jam side out and jam side in to give it a prettier look. Top with one row horizontally.  | |
| Pour the sherry on the pound cake. Pour it along the sides and whatever is left goes on the bottom. Add the tin of mandarin oranges which has been drained (discard the juice). | |
| Fruit Cocktail | |
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For the next fruit layer, use about 2/3 cup of blueberrries or blackberries, about 1/2 cup of chopped pineapple and 7 or 8 halved maraschino cherries which have been mixed together with 2 tbsp of apple cider (or apple juice).  | |
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Drain the fruit cocktail but retain the juice. Add the fruit cocktail on top of the mandarin oranges. Pour the excess fruit juice on the pound cake on the sides of the bowl.  | |
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Prepare the instant vanilla pudding or the cooked pudding, according to the directions. If using the cooked pudding, allow it to cool for about 5 minutes. Pour the pudding on top of the fruit smoothing it out along the top and allowing it to trickle down through any cracks between the pieces of cake.  | |
| Chill the mixture for a couple of hours, if you have made a cooked pudding. With instant pudding, you can just progress to the whipped cream immediately. | |
| Whip the cream using a chilled bowl and beaters until soft peaks start to form. Then add the sugar and vanilla and continue to beat until there are stiff peaks. | |
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Spread the whipped cream in a decorative manner over the top of the pudding. Garnish with shaved chocolate.  | |
| Chill the trifle for at least 2 - 3 hours before serving to allow the flavours to blend. | |