Food and Recipes Desserts Old-Fashioned Trifle If whiskey-soaked cake cubes aren't enough reason to make this incredible trifle, the homemade orange-scented custard and tipsy cherries will send you running to the kitchen. For best results, use a fresh pound cake from the bakery, not the frozen kind. To make the trifle alcohol-free, omit the whiskey from the cherries and substitute an equal amount of orange juice for the whiskey. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Published on November 7, 2019 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall Active Time: 45 mins Chill Time: 4 hrs Total Time: 1 hrs 20 mins Yield: 12 serves Ingredients Custard 1 cup granulated sugar 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 4 cups whole milk 4 large egg yolks 1/4 cup unsalted butter, cut into 1/2-inch pieces 1/4 cup fresh orange juice (from 1 orange) 1 teaspoon vanilla extract 1 teaspoon Angostura bitters Cherries 1 (12-oz.) pkg. frozen pitted dark cherries, thawed and drained 1/4 cup cherry preserves 2 tablespoons (1 oz.) whiskey Trifle 3/4 cup (6 oz.) whiskey 1/2 cup granulated sugar 2 (12-oz.) bakery pound cake loaves or 1 (24-oz.) round pound cake, cut into 1-inch-thick slices 2 cups sweetened whipped cream Orange peel twists Directions Prepare the Custard: Whisk together sugar, flour, and salt in a saucepan. Whisk in milk and egg yolks. Cook over medium-high, whisking constantly, until mixture begins to bubble, about 10 minutes. Continue to cook until thickened, about 4 more minutes. Remove from heat; whisk in butter, orange juice, vanilla, and bitters until smooth. Transfer to a heatproof glass bowl. Let stand at room temperature until slightly cool, 30 minutes, stirring occasionally. Place plastic wrap directly on surface of custard; chill until cold, at least 4 hours. Prepare the Cherries: Stir together cherries, preserves, and whiskey in a bowl. Set aside at room temperature. Prepare the Trifle: Combine whiskey and sugar in a small saucepan. Bring to a boil over medium-high, whisking occasionally, until sugar dissolves. Remove from heat; cool to room temperature, 20 minutes. Place cake slices in a single layer on a work surface. Brush with cooled whiskey syrup; let stand 5 minutes. Cut cake into cubes. Layer one-third of the cake cubes, one-third of the Custard, and one-third of the Cherries in a 4-quart trifle dish. Repeat layers twice. Top with whipped cream and orange peel twists. Serve immediately, or chill up to 12 hours. Print