Ingredients
Method
Prepare the Cake
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a greased 9-inch round cake pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before slicing into layers.
Make the Cranberry Compote
- In a saucepan over medium heat, combine fresh cranberries, orange juice, granulated sugar, and orange zest.
- Cook until the cranberries burst and the mixture thickens, about 10-15 minutes.
- Remove from heat and let cool.
Prepare the Whipped Topping
- In a mixing bowl, beat the heavy cream with an electric mixer on high speed until soft peaks form.
- Add powdered sugar and orange extract, and continue to whip until stiff peaks form.
Assemble the Trifle
- In a large trifle dish, layer half of the cake pieces at the bottom.
- Spread half of the cranberry compote over the cake layer.
- Add half of the whipped topping on top of the cranberries.
- Repeat the layering with the remaining cake, cranberry compote, and whipped topping.
Garnish and Serve
- Top the trifle with orange segments and fresh mint leaves for garnish.
- Refrigerate for at least one hour before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition
Notes
For best results, use freshly squeezed orange juice and allow the trifle to chill for a longer period to enhance the flavors.