Gingerbread Trifle
Ingredients
3 ¼ cups
flour
2 tbsp.
buttermilk powder
2 ½ tsp.
baking soda
2 tsp.
Kowalski's Ground Ginger
2 tsp.
cocoa powder
1 tsp.
Kowalski's Vietnamese Ground Cinnamon
½ tsp.
Kowalski's Ground Cloves
½ tsp.
Kowalski's Ground Nutmeg
½ tsp.
Kowalski's Ground Allspice
¾ tsp.
kosher salt
1 ½ cups
milk
12 oz. jar
unsulfured molasses
¾ cup
Kowalski's Unsalted Butter, melted and cooled to room temperature
¾ cup
brown sugar
⅓ cup
sugar
2
eggs, slightly beaten
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
20 oz. (2 jars)
Kowalski's Lemon Curd (from the Bakery Department)
2 batches
Sweetened Whipped Cream (or 1 batch Ginger Whipped Cream)
2 tbsp.
finely minced candied ginger
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, whisk together first 10 ingredients (through salt); set aside.
- In a large mixing bowl, use an electric mixer on low speed to combine milk, molasses, butter, sugars, eggs and vanilla until uniform.
- Slowly add bowl of dry ingredients to bowl of wet ingredients, mixing until just combined.
- Pour batter into a greased and floured 8" square baking pan; bake in preheated oven until top springs back when lightly touched and edges pull away from pan (30-40 min.).
- Remove from oven; set aside to cool completely.
- Cut cake into cubes approx. 1" square.
- Distribute ½ the cake cubes between 8 dessert dishes or other tall single-serving glasses; cover evenly with ½ of the lemon curd and ½ of the whipped cream. Repeat layers.
- Garnish with minced candied ginger; serve immediately.
Tasty Tip:
- Wine glasses, highballs or parfait dishes also work for serving this recipe, or you can use a single glass trifle bowl.
