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Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries


Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries Recipe

Ingredients:
  • 2 1/2 cups sugar
  • 1 1/2 cups water
  • 3 cups sliced seeded kumquats (about 1 pound)
  • 2 cups fruity red wine (such as Syrah)
  • 2 cups sugar
  • 12 ounces fresh or frozen cranberries
  • 1 cup extra stout (such as Guinness)
  • 1 cup mild-flavored (light) molasses
  • 1 1/2 teaspoons baking soda
  • 2 cups all purpose flour
  • 2 tablespoons ground ginger
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 cup (packed) dark brown sugar
  • 3/4 cup vegetable oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 8-ounce containers mascarpone cheese* (3 cups)
  • 3 cups chilled heavy whipping cream
  • 1 1/2 cups powdered sugar
  • 3 tablespoons Grand Marnier or other orange liqueur
  • 4 teaspoons finely grated orange peel
Directions:
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