English Trifle

English Trifle

13
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"I got this recipe from my English cousin. It's very easy to make and this is her recipe for the cake."

Ingredients

1 h 30 m servings 432 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan.
  2. In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan.
  3. Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
  4. In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
  5. Prepare vanilla pudding according to package directions. Set aside.
  6. To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.
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Reviews

13
  1. 15 Ratings

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The cake was a shortcake type, which held up well and offered a perfect textural contrast. I used raspberries in place of strawberries because I was lucky enough to happen upon them. Two college...

This was ok. Real English Trifle is made with a custard not instant pudding. substitute the pudding with Birds instant custard which you can buy at many grocery or specialty stores, or make yo...

Excellent recipe. I substituted Amaretto for the Sherry, and used strawberries and blueberries for the fruit. For the raspberry jam, I used a gourmet raspberry dessert filling. The cake was a...

The shortbread was perfect for this recipe - I wouldn't use a store-bought pound cake because it wouldn't hold the amaretto or sherry very well. Also threw in some raspberries. A perfect summ...

I thought the whipped cream, the pudding, and the fruit combination was awesome! I also used amaretto. Wonderful. I was slightly put off by two things: 1) the cake was a bit dense and dry...m...

Yummy. But instead of making the cake, I just used frozen Sara Lee pound cake. My company LOVED it. Everyone had two servings. Also, I didn't have sherry so I used Amaretto Liquer instead. ...

My cake didn't turn out very fluffy but I live at 10,000 feet and tried to compensate for the altitude but it was a bit solid. Nonetheless this was very good. This recipe makes sooooo much tho...

I made it without the sherry and it was still absolutely delicious. Plus, it looks pretty.

the fruit, pudding and whipped cream parts were great, but the cake was awful. It turned out very hard and dry, and didn't soak up any of the juices from the fruit or liquer. I'd suggest buyin...