Recipe - Cranberry Trifle With Pumpkin Butter Cake

1 Recipe Pumpkin Butter Cake
(see below)
1 Recipe Cranberry Compote
(see below)
1 Envelope unflavored gelatin
One fourth cup Cold water
6 Egg yolks
1/3 cup Sugar
One fourth teaspoon Salt
1 cup Milk
2 One fourth cup Whipping or heavy cream
One fourth cup Brandy (optional)
Raspberry preserves
(optional)

PUMPKIN CAKE
1 Three fourths cup Allpurpose flour
1 One fourth cup Sugar
2 One half teaspoon Baking powder
1 teaspoon Pumpkin pie spice
One half teaspoon Salt
1/3 cup Softened butter
2/3 cup Milk
1 Egg
1/3 cup Milk
One half cup Pumpkin puree

CRANBERRY COMPOTE
1 12oz bag fresh or frozen
cranberries
Three fourths cup Sugar
1 tablespoon Orangeflavored liqueur
1 tablespoon Grated lemon zest

In a small saucepan, sprinkle unflavored gelatin over cold water. Let stand
1 minute. Stir over low heat until gelatin is completely dissolved, about 3
minutes. In medium saucepan, combine egg yolks, sugar and salt. With wire
whisk, beat mixture until very thick. In small saucepan, heat milk just to
boiling point; whisk in egg mixture. Cook egg mixture over low heat,
whisking constantly, until mixture thickens like a light custard. Remove
from heat; stir in gelatin. Transfer mixture to a large bowl; stir in
prepared cranberry compote; chill until mixture mounds, about 1 hour. Whip
heavy cream; reserve One half cup for garnish. Fold remaining cream into
cranberry mixture. If desired, sprinkle cake with brandy, then spread with
preserves.

To assemble, place one cake layer in the bottom of a 3quart glass bowl,
then spoon on half of the cranberry mixture. Top with remaining cake layer,
then spoon on remaining cranberry mixture. Garnish with reserved whipping
cream.

PUMPKIN CAKE: In a large bowl with an electric mixer, beat 1 Three fourths cups
allpurpose flour, 1 One fourth cups sugar, 2 One half teaspoons baking powder, 1
teaspoon pumpkin pie spice, One half teaspoon salt, 1/3 cup softened butter and
2/3 cup milk for 2 minutes. Add 1 egg and an additional 1/3 cup milk; beat
2 minutes. Fold in One half cup pumpkin puree. Pour into a greased 9inch round
cake pan. Bake in a 375degree oven for 35 minutes or until toothpick
inserted in center comes out clean.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini