Eggnog Trifle Cake

Name: Eggnog Trifle Cake
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 16
Cuisine: English, Scottish, British, European
Ingredients: 59 milliliters dry sherry; 946 milliliters qt. eggnog; 14 grams env. each) KNOX Unflavored Gelatine; 0 teaspoons ground nutmeg; 193 grams pkg. each) JELL-O Vanilla Flavor Instant Pudding; 710 milliliters milk, divided; 283 grams pkg. frozen pound cake, thawed; 6 Tbsps seedless raspberry jam or preserves

The recipe Eggnog Trifle Cake could satisfy your Scottish craving in around 5 hours and 25 minutes. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 5g of fat, and a total of 208 calories. This recipe serves 16. Christmas will be even more special with this recipe. It is a good option if you're following a gluten free diet. Head to the store and pick up ground nutmeg, milk, env. knox gelatine, and a few other things to make it today.

Instructions

Sprinkle gelatine over 1-1/2 cups milk in medium saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring frequently.

Ingredients you will need

Gelatin

Milk

Equipment you will use

Sauce Pan

Remove from heat.

Add remaining milk, eggnog, sherry and nutmeg; stir until blended. Refrigerate 1 hour or until chilled.

Ingredients you will need

Eggnog

Nutmeg

Sherry

Milk

Cut crust off pound cake; discard or reserve for another use.

Ingredients you will need

Pound Cake

Crust

Cut cake horizontally into 4 lengthwise slices.

Spread 3 cake slices with jam; stack to reassemble cake.

Ingredients you will need

Spread

Jam

Cut stacked cake crosswise into 14 (1/2-inch-thick) slices. Stand 8 cake slices around side of 9-inch springform pan; place remaining cake slices on bottom of pan.

Equipment you will use

Springform Pan