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posted in Food & Drink > Recipes
    2 (10 ounce) pound cakes, cut into one inch squares
    Cranberry Filling
    12 ounce bag fresh cranberries
    1¼ cups sugar
    1 cup orange juice
    1 teaspoon orange zest
    Whipped Cream Filling
    3 cups heavy cream
    1 Tablespoon orange zest
    ½ cup sugar
    1½ teaspoons vanilla
    Sugared Cranberries
    2 cups fresh cranberries
    2 cups sugar
    2 cups water
    ¾ cup sugar


    In medium sauce pan combine cranberries, sugar, orange juice and orange zest. Cook on medium high heat and bring to a boil, stirring occasionally, Reduce heat and simmer until berries pop. about 10 to 15 minutes. Sauce will thicken as it cools.

    While cranberry filling is cooling beat heavy cream, orange zest, and sugar until stiff. Add vanilla.

    Divide cake into 3 portions and begin the first layer by placing ⅓ of the cake on the bottom a trifle bowl. Spoon ⅓ of the cooled cranberry filling over the cake. Next spoon ⅓ of the whipping cream over the cranberry filling and repeat 2

  • more times. Top trifle with sugared cranberries and orange zest.

    Sugared Cranberries
    Place cranberries in a medium bowl. Set aside.
    In a small sauce pan, combine sugar and water over medium heat until it reaches a simmer and sugar dissolves.

    Remove pan from heat and let it cool for 10 minutes.

    Once syrup has cooled for 10 minutes, pour the syrup over the top of cranberries. Let cranberries cool completely. Once completely cooled, cover with plastic wrap and refrigerate over night.

    The next day, drain cranberries.

  • Place ¾ cup sugar in a shallow dish and add the cranberries in small batches coating well with the sugar.

    Remove from sugar and place cranberries on a a baking sheet. Let stand for 1 hour. Can be stored in an airtight container for 1 week in the refrigerator.


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