Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Effortless to pull off? Check. Tastes better the longer it sits? Check. Make this beauty up to one day before company arrives.

Recipe by Southern Living December 2013

Gallery

Credit: Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
1 hr 15 mins
Yield:
Makes 10 to 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 3 ingredients to a simmer in a saucepan, and cook, stirring occasionally, 6 minutes or until sugar dissolves and orange juice is reduced by half.

    Advertisement
  • Remove from heat, and cool 15 minutes. Cover and chill until ready to use, or refrigerate in an airtight container up to 4 days.

  • Whisk together milk and next 3 ingredients in a saucepan over medium-low heat, and cook, whisking occasionally, 2 to 3 minutes or until sugar dissolves. Remove from heat.

  • Whisk together egg yolks and next 2 ingredients in a medium bowl until smooth. Gradually whisk 1/2 cup milk mixture into egg yolk mixture, whisking constantly until smooth. Pour yolk mixture into warm milk mixture in pan, whisking until blended. Cook over medium-high heat, whisking constantly, 3 to 5 minutes or until mixture thickens and begins to bubble.

  • Transfer to a bowl, and place plastic wrap directly on mixture (to prevent film from forming). Chill 30 minutes to 3 days.

  • Cut pound cake into 1-inch cubes. Layer one-third cake cubes in a 5-qt. trifle dish. Top with one-third each orange pastry cream, cranberry mixture, and whipped cream. Repeat layers twice. Serve immediately, or cover and chill up to 24 hours.

  • Note: We tested with Sara Lee All Butter Pound Cake.

Advertisement