Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries Recipe

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Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries
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Ingredients
26
Count
Nutrition
4310
Calories
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Ingredients:

Directions:

  1. For candied kumquats: Stir sugar and 1 1/2 cups water in large saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add kumquats; reduce heat to medium-low and simmer until soft mixture to medium bowl. Cool. Cover and chill until cold. DO AHEAD: Can be made 5 days ahead. Keep chilled.
  2. Before using, pour kumquat mixture through strainer; set kumquats aside for trifle. (Reserve syrup for another use.)
  3. For wine-poached cranberries : Stir wine and sugar in large saucepan over medium heat until sugar dissolves. Increase heat and boil wine mixture 5 minutes. Add cranberries and simmer until soft but still intact, about 5 minutes. Transfer mixture to medium bowl. Cool. Cover and chill until cold. DO AHEAD: Can be made 5 days ahead. Keep chilled.
  4. Before using, pour cranberry mixture through strainer; set cranberries aside for trifle. (Reserve syrup for another use.)
  5. For gingerbread cake: Combine stout and molasses in large saucepan. Bring to boil over medium-high heat, stirring occasionally. Remove from heat; stir in baking soda (mixture will foam up). Let stand until completely cool, about 1 hour.
  6. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Generously butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour; tap out excess. Whisk 2 cups flour and next 6 ingredients in large bowl to blend. Whisk eggs and both sugars in medium bowl to blend. Whisk oil, then stout mixture into egg mixture. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger. Divide batter among prepared pans (about 12/3 cups for each).
  7. Place 2 cake pans on top rack and 1 cake pan on bottom rack of oven. Bake until tester inserted into center of cakes comes out clean, reversing position of pans halfway through baking, about 28 minutes total. Cool cakes in pans on rack 15 minutes. Invert cakes onto racks; cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic; store at room temperature.
  8. For mascarpone cheese: Using electric mixer, beat mascarpone in large bowl until smooth. Add all remaining ingredients and beat until peaks form and mixture is smooth (do not overbeat or mixture may curdle). Cover and chill up to 2 hours.
  9. Using serrated knife, cut each of 2 cakes in half horizontally for a total of 4 cake layers. (Reserve remaining cake for another use.) Trim 1 cake layer to 7-inch round. Place trimmed cake round in bottom of 7 3/4-inch-diameter, 43/4-inch-deep trifle dish. Scatter scant 1/2 cup drained kumquats in single layer over cake. Top with 11/3 cups mascarpone cream, spreading evenly to sides of dish. Sprinkle 1/2 cup drained cranberries over. Repeat 2 more times with cake layer, kumquats, mascarpone cream, and cranberries. Top with fourth cake layer. Spread 1 1/3 cups mascarpone cream over. Spoon remaining cream into pastry bag fitted with large star tip. Pipe rosettes of mascarpone cream around top edge of dish. Tent loosely with foil; chill at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Cover and chill remaining kumquats and cranberries separately.
  10. Scatter remaining kumquats and cranberries over center of trifle and serve.
  11. * An Italian cream cheese; sold at many supermarkets and at Italian markets.
  12. Test-kitchen tip: The kumquat and cranberry syrups will keep in the refrigerator for at least two weeks. They can be added to holiday drinks or sparkling water, or spooned over ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4310.26 Kcal (18046 kJ)
Calories from fat 641.02 Kcal
% Daily Value*
Total Fat 71.22g 110%
Cholesterol 160.74mg 54%
Sodium 673.43mg 28%
Potassium 1593.33mg 34%
Total Carbs 210.47g 70%
Sugars 120.51g 482%
Dietary Fiber 5.51g 22%
Protein 14.08g 28%
Vitamin C 40.4mg 67%
Iron 2.8mg 16%
Calcium 249.4mg 25%
Amount Per 100 g
Calories 98.47 Kcal (412 kJ)
Calories from fat 14.64 Kcal
% Daily Value*
Total Fat 1.63g 110%
Cholesterol 3.67mg 54%
Sodium 15.38mg 28%
Potassium 36.4mg 34%
Total Carbs 4.81g 70%
Sugars 2.75g 482%
Dietary Fiber 0.13g 22%
Protein 0.32g 28%
Vitamin C 0.9mg 67%
Iron 0.1mg 16%
Calcium 5.7mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 91.3
    Points
  • 42
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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