*  Exported from  MasterCook  *
 
                 CRANBERRY TRIFLE WITH PUMPKIN BUTTER CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Recipe Pumpkin Butter Cake
                         - (see below)
    1                    Recipe Cranberry Compote
                         - (see below)
    1                    Envelope unflavored gelatin
      1/4   c            Cold water
    6                    Egg yolks
      1/3   c            Sugar
      1/4   ts           Salt
    1       c            Milk
    2 1/4   c            Whipping or heavy cream
      1/4   c            Brandy (optional)
                         Raspberry preserves
                         - (optional)
                         -----PUMPKIN CAKE-----
    1 3/4   c            All-purpose flour
    1 1/4   c            Sugar
    2 1/2   ts           Baking powder
    1       t            Pumpkin pie spice
      1/2   ts           Salt
      1/3   c            Softened butter
      2/3   c            Milk
    1                    Egg
      1/3   c            Milk
      1/2   c            Pumpkin puree
                         -----CRANBERRY COMPOTE-----
    1                    12-oz bag fresh or frozen
                         - cranberries
      3/4   c            Sugar
    1       tb           Orange-flavored liqueur
    1       tb           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 1/2 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
   3-quart 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 3/4 cups all-purpose flour, 1 1/4 cups sugar, 2
   1/2 teaspoons baking powder, 1 teaspoon pumpkin pie
   spice, 1/2 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 1/2
   cup pumpkin puree. Pour into a greased 9-inch round
   cake pan. Bake in a 375-degree oven for 35 minutes or
   until toothpick inserted in center comes out clean.
  
 
 
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