Orange and Cranberry Christmas Trifle

Course Dessert

Cuisine Baking

Keyword Christmas, Trifle

Prep Time 40

Cook Time 40

cool 20

Total Time 1 40

Servings 24 servings

Make the topping first, for a most efficient process.
Using a citrus peeler or carrot peeler, cut 2" orange peels.
Add 1/2 cup fresh cranberries and orange peels to a medium glass bowl.
Combine 1/3 cup water and 1/3 cup granulated sugar and heat in a medium saucepan, stirring until sugar is fully dissolved, about 5 minutes. Allow to cool for 5 minutes.
Pour the sugar syrup over the cranberries and orange peel, cover, and allow to rest for about 15 minutes.
Line a jelly roll pan with parchment paper. Using a slotted spoon, transfer cranberries and orange peel to the parchment paper. Allow to sit, uncovered, for an hour.
In a medium bowl, add the remaining 1/3 cup of sugar. Toss in cranberries and orange peel, and gently stir to fully coat. These can be used immediately or stored covered in the refrigerator for up to 3 days. If they look wet after storage, just toss in a bit more sure.

Preheat oven to 325. Grease the sides of two 8" cake pans, coat with flour, and line with parchment paper, cut to size.
In a medium mixing bowl, sift the 3 cups of flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Stir until fully combined.
In the bowl of a stand mixer fitted with a paddle attachment, combine 3 cups of granulated sugar with 1 cup of softened butter. Mix on high speed until light and fluffy, 2-3 minutes.
Add one egg at a time (6 eggs total), mixing until fully incorporated between each addition. Add 1 1/2 tsp vanilla and 2 Tbsp orange zest, and mix until combined.
Add 1/2 of the flour mixture and 1/2 cup sour cream, and mix until fully combined. Scrape down the sides, then add the remaining flour and the remaining 1/2 cup sour cream. Mix until fully combined.
Divide the batter between the two prepared 8" cake pans. Bake for 40-42 minutes or until a toothpick comes out clean. Allow to cool. Once cooled, level to 3/4" inch thickness. Then, use your trifle dish as a stencil, and cut the cake to fit inside the trifle dish, trimming off the excess cake as needed. Cakes can be frozen for up to two months.

While the cake is baking, prepare the compote. Finely zest 2 oranges. Squeeze the juice from these oranges to make 1 cup. If 1 cup is not reached, add more orange juice or water.
Add orange zest, 1 cup orange juice, 36 oz cranberries, 2 Tbsp freshly squeezed lemon juice, 1 Tbsp vanilla, 1 1/2 cups granulated sugar, and 1/2 cup brown sugar to a medium saucepan set on medium-low heat. Continue cooking while stirring consistently until the mixture begins to thicken and cranberries pop open, about 8-10 minutes. Use a potato masher to push down any stubborn cranberries. If the cranberry compote gets too thick, stir in extra orange juice or water to thin. Set aside to cool until ready to use. This can be stored in the refrigerator for up to two weeks or frozen for up to two months.

Put heavy whipping cream in a stand mixer fitted with the whip attachment. Mix on high until soft peaks form.
Add 3 Tbsp sugar, 1 Tbsp honey, and 2 tsp vanilla together, and continue whipping on high until stiff peaks form.

Add one layer of cake, with a thin layer of cranberry compote, and a 1" layer of whipped cream. Repeat layering 2 more times, decorating the final whipped cream layer as directed.
For the top whipped cream layer, use a 1M piping tip to pipe whipped cream swirls around the edge. Fill the center of the cake with whipped cream.
Sprinkle sugared cranberries into the center of the cake. Add orange peel to each dollop of whipped cream around the edge, twisting the orange peel to add height and interest.