In 1982 we headed off to London for post-graduate studies. Our luggage was filled with many things, but unfortunately no cookbooks! The internet was not available, so the local library was a source for recipes.
The King’s Trifle is a recipe that came from a cookbook in the Marylebone Library in London England. It was based on the recipe for trifle made for the King!
It is still one of our family favourites. I have also included an easy recipe for Pound Cake.
Enjoy!
The King’s Trifle
Print recipe| Serves | 12 |
Ingredients
- 1 Pound Cake (homemade or purchase a ready made pound cake)
- seedless raspberry jam
- 2/3 cups medium dry sherry
- 1 tin Mandarin oranges (drained)
- 1 1/2 Cups fruit cocktail, pineapple, blueberries, maraschino cherries and 2 tbsp of apple cider (or purchase tinned fruit cocktail in light syrup)
- 1 Pkg instant or cooked vanilla pudding mix
- chocolate shaving for garnish
Whipped Cream
- 1 1/2 Cups whipping cream
- 1/2 Tsp vanilla extract
- 1 1/2 Tsp white sugar
Directions
|
Make a pound cake. Cut the cake into slices that are 3/4 inch thick.  | |
|
Spread raspberry jam on one side of the slice in a thin layer.  | |
|
Then cut each piece into about 4 small pieces (about the size of a finger). Lay the pieces on the bottom and up the sides of the trifle bowl. I alternate jam side out and jam side in to give it a prettier look. Top with one row horizontally.  | |
| Pour the sherry on the pound cake. Pour it along the sides and whatever is left goes on the bottom. Add the tin of mandarin oranges which has been drained (discard the juice). | |
| Fruit Cocktail | |
|
For the next fruit layer, use about 2/3 cup of blueberrries or blackberries, about 1/2 cup of chopped pineapple and 7 or 8 halved maraschino cherries which have been mixed together with 2 tbsp of apple cider (or apple juice).  | |
|
Drain the fruit cocktail but retain the juice. Add the fruit cocktail on top of the mandarin oranges. Pour the excess fruit juice on the pound cake on the sides of the bowl.  | |
|
Prepare the instant vanilla pudding or the cooked pudding, according to the directions. If using the cooked pudding, allow it to cool for about 5 minutes. Pour the pudding on top of the fruit smoothing it out along the top and allowing it to trickle down through any cracks between the pieces of cake.  | |
| Chill the mixture for a couple of hours, if you have made a cooked pudding. With instant pudding, you can just progress to the whipped cream immediately. | |
| Whip the cream using a chilled bowl and beaters until soft peaks start to form. Then add the sugar and vanilla and continue to beat until there are stiff peaks. | |
|
Spread the whipped cream in a decorative manner over the top of the pudding. Garnish with shaved chocolate. | |
| Chill the trifle for at least 2 - 3 hours before serving to allow the flavours to blend. | |
Pound Cake
| Serves | 8 - 12 |
Ingredients
- 1 cup unsalted butter (cool, but not cold)
- 2 Cups all purpose flour
- 1 cup white sugar
- 5 Large eggs
- 1 Tsp vanilla extract
- 1/2 Tsp salt
Directions
|
Preheat the oven to 350 deg F. Prepare a 10 1/4 x 3 3/4 inch ( or 8 1/2 x 4 1/2 inch) loaf pan. Butter the pan(so that the wax paper will not slip). Cut wax paper to line the bottom and sides and place in the pan and then butter the pan. Set aside.  | |
|
In a large mixing bowl, gradually beat the butter (it is cool, so will take a while to mix). Since pound cake does not have any leavening agent, you need to add air into the batter by beating the butter until it is light and fluffy (about 5 minutes), gradually adding the sugar.  | |
|
Add the eggs one at a time, beating well after each addition. Beat in the vanilla and salt.  | |
| With the beater on low, gradually add the flour until it is just incorporated. Do not over mix. | |
|
Add the batter to the prepared pan and smooth the top.  | |
| Bake for 60 to 75 minutes. Add a small bowl 2/3 filled with water to the oven. This will help to keep the cake moist. Check with a cake tester starting at 60 minutes until the cake tester comes out clean. | |
|
Let cool in the pan for 10 minutes. Then turn onto a wire rack and remove the wax paper; cool completely.  | |
|
Slice into 1/2 inch slices and use in trifles or with fresh fruit, yogurt, ice cream or whipped cream.  | |