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English Trifle

SUBMITTED BY: SESPEN  PHOTO BY: westend1 

"I got this recipe from my English cousin. It's very easy to make and this is her recipe for the cake."
English Trifle Recipe
RECIPE RATING:
This recipe has been rated 11 times with an average star rating of 4.0
Read Reviews (9)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr 30 Min
Original recipe yield 1 trifle

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup margarine
  • 1/2 cup white sugar
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  •  
  • 1 pint heavy cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  •  
  • 1 (4.6 ounce) package non-instant vanilla pudding mix
  • 1 (8 ounce) jar seedless raspberry jam
  • 1/2 cup sherry
  • 4 fresh peaches - peeled, pitted and sliced
  • 1 pint fresh strawberries, rinsed and sliced
  • 1 pint blueberries

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan.
  2. In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan.
  3. Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
  4. In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
  5. Prepare vanilla pudding according to package directions. Set aside.
  6. To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on jan. 3, 2004 by FRAN 
The cake was a shortcake type, which held up well and offered a perfect textural contrast. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on oct. 8, 2003 by crfisch 
Excellent recipe. I substituted Amaretto for the Sherry, and used strawberries and... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed on nov. 20, 2008 by Linda 
This was ok. Real English Trifle is made with a custard not instant pudding. substitute the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on jul. 21, 2005 by GREYKAYLE 
The shortbread was perfect for this recipe - I wouldn't use a store-bought pound cake because... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on dec. 21, 2003 by AUNTWEBBIE 
I thought the whipped cream, the pudding, and the fruit combination was awesome! I also used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on oct. 8, 2003 by JOLENE 
My cake didn't turn out very fluffy but I live at 10,000 feet and tried to compensate for the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on jan. 14, 2005 by Jennifer 
Yummy. But instead of making the cake, I just used frozen Sara Lee pound cake. My company... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on mar. 2, 2006 by Christie H. 
I made it without the sherry and it was still absolutely delicious. Plus, it looks pretty. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed on jan. 2, 2008 by Tamra 
the fruit, pudding and whipped cream parts were great, but the cake was awful. It turned out... MORE


 
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Nutritional Information
English Trifle

Servings Per Recipe: 12

Amount Per Serving

Calories: 424

  • Total Fat: 23.5g
  • Cholesterol: 90mg
  • Sodium: 304mg
  • Total Carbs: 49.7g
  •     Dietary Fiber: 1.7g
  • Protein: 4.5g

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