Food and Recipes Recipes Cherry Spice Cake Trifle Be the first to rate & review! Make Ahead: Thaw Holiday Spice Cake layers, and prepare the recipe through Step 3. Assemble trifle the morning of Thanksgiving, and refrigerate. Remove 1 hour before serving. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 25, 2018 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch; Styling: Buffy Hargett Miller Hands On Time: 45 mins Total Time: 9 hrs 15 mins Yield: 15 to 20 servings Ingredients FILLING 1 (13-oz.) jar cherry preserves 3/4 cup granulated sugar 1/4 cup fresh orange juice 4 cups fresh or frozen cranberries, divided CUSTARD 1 cup firmly packed light brown sugar 5 tablespoons cornstarch 1/4 teaspoon table salt 3 1/2 cups milk 1 1/2 cups heavy cream 1/4 cup butter, cut into pieces 1 teaspoon vanilla bean paste 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg CAKE Holiday Spice Cake, cut into 1-inch cubes TOPPING 1 teaspoon vanilla extract 2 cups heavy cream 6 tablespoons powdered sugar Directions Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a saucepan over medium-high heat; reduce heat to low, and boil, stirring often, 5 to 6 minutes or until berries begin to pop. Remove from heat, and stir in remaining 1 cup cranberries. Transfer mixture to a bowl; cool completely (about 30 minutes). Cover and chill 8 to 24 hours. Meanwhile, prepare Custard. Whisk together brown sugar, cornstarch, and salt in a large heavy saucepan; whisk in milk and 1 1/2 cups cream. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Whisk in butter and next 3 ingredients. Transfer mixture to a medium bowl, and place plastic wrap directly on mixture (to prevent a film from forming). Cool completely (about 30 minutes). Chill 8 to 24 hours. Assemble trifle. Layer about one-third of cake cubes in a 4-qt. bowl. Top with one-third each cranberry filling and custard. Repeat layers twice. Prepare Topping: Beat vanilla extract and 2 cups heavy cream at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop over trifle. Serve immediately, or chill up to 8 hours. Rate it Print