Recipe #21 May 27, 2013

Summertime Fruit Trifles 

with Homemade Pound Cake

Pound Cake Ingredients

• 1 pound (3 1/4 cups) all-purpose flour
• 1 tablespoon coarse salt
• 4 sticks softened unsalted butter, 
•  plus additional 1 tbsp for pans
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large, room-temperature eggs

Summertime Fruit Trifles RecipeFruit Trifle Ingredients

• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 1-1/2 cups whole milk
• 1 egg, lightly beaten
• 1/2 cup orange juice
• 1 tablespoon butter
• 1 teaspoon grated orange peel
• 1 can (20 ounces) crushed pineapple, undrained
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup whipped topping
• 2 cups sliced peeled fresh or frozen peaches, thawed
• 1 cup sliced fresh strawberries
• 1 cup fresh raspberries
• 1/2 cup fresh blueberries
• For fruit I used 2 cups frozen peaches and 2 cups frozen mixed berries
• 2 loaves pound cake, thawed and cut into 1/2-inch cubes
• You can use frozen pound cakes - 10-3/4 ounces each

 

Pound Cake Directions

1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
4. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Trifle Directions

• In a large saucepan, combine sugar and flour; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
• Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat. Gently stir in the orange juice, butter and orange peel. Transfer to a small bowl; refrigerate until chilled.
• In large bowl, combine pineapple and pudding mix; fold in whipped topping. In another bowl, combine peaches and berries.
• In individual parfait glasses, layer cake cubes, pineapple mixture and berry mixture; top with custard. Refrigerate until serving.

 
Makes 12 servings