Gingerbread Trifle

Directions

1. To poach pears and cranberries, place a large pot over medium heat, add wine and 3 cups of sugar. Stir until sugar dissolves. Increase heat to medium-high and boil mixture for 5 minutes. Add cranberries and pears and simmer until soft but still intact, about 5 minutes. Transfer mixture to medium bowl and cool. Before using, pour mixture through strainer; set cranberries and pears aside for trifle.

2. To make gingerbread cake, combine milk and molasses in large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat; stir in baking soda (mixture will foam). Let stand until completely cool, about 1 hour.

3. Preheat oven to 350°. Generously butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour and tap out excess. Whisk 2 cups flour, baking powder, and spices in large bowl to blend. Whisk eggs, 1/2 cup sugar and brown sugar in medium bowl to blend. Whisk oil into egg mixture, and then add milk mixture. Add wet mixture to dry mixture, whisking frequently. Stir in fresh ginger. Divide batter among prepared pans (about 1 2/3 cups for each).

4. Place 2 cake pans on top rack and 1 cake pan on bottom rack of oven. Bake for 28 minutes or until tester inserted into center of cakes comes out clean, reversing position of pans halfway through baking. Cool cakes in pans on rack. Invert cakes onto rack and cool completely.

5. To make orange cream, use an electric mixer to beat Stonyfield in large bowl until smooth. Add cream, powdered sugar, orange liqueur and orange peel and beat until peaks form and mixture is smooth (do not over-beat or mixture may curdle). Cover and chill up to 2 hours.

6. To assemble trifle, cut cakes into 1 inch cubes. Line the bottom of your favorite trifle dish, glass bowl or individual parfait glasses with gingerbread cake. Top with 1 1/3 cups orange cream, spreading evenly. Sprinkle 1/2 cup of pears and cranberries over cream. Repeat 2 more times layering cake, orange cream, pears and cranberries. Top with a fourth layer of cake. Spread remaining orange cream over the top. Tent loosely with foil and refrigerate for at least 4 hours. Can be made 1 day ahead and kept refrigerated. Cover and store remaining pears and cranberries in the refrigerator and use for garnish.