Directions
Preheat the oven to 325°F and prepare a 9x13 cake pan with parchment paper. Place a bowl and beaters or a whisk in the fridge.
- In the bowl of a stand mixer, or in a large bowl with electric beaters, blend butter and sugar until light and fluffy. With a spatula, scrape down the sides of the bowl then add in one egg at a time beating to for a loose, golden uniform mixture.
- Sift together the flour, cocoa powder, baking soda and baking powder.
- Add the sifted dry ingredients to the bowl and beat on low to just combine. Pour in the milk and vanilla and beat slowly to combine. Once a uniform mixture, beat on medium-high speed for 3 minutes to form a deeply glossy batter.
Pour the batter into the prepared pan. Dollop ½ cup of Cranberry, Sour Cherry & Port Preserve over the top of the batter. Use a knife or skewer to swirl it into the batter. Place the cake in the preheated oven and bake for 25 minutes or until a toothpick inserted comes out clean. Let rest in the pan for 5 minutes, then remove, and let cool completely on a wire rack.
When the cake is cool, and you’re ready to assemble the trifle, remove the bowl and beaters from the fridge. Pour cream and remaining ¼ cup sugar into the bowl. Beat the cream to stiff peaks.
- Slice the cake into cubes for a large single trifle, or using a cookie cutter, cut out rounds of cake to fit into wine glasses or individual trifle bowls.
- Add a layer of cake to the bowl and top with whipped cream, and Cranberry, Sour Cherry & Port Preserve. Repeat the layers until the bowl is full, finishing with whipped cream on the top.
- Serve immediately or cover and chill in the fridge for up to one day in advance, to allow the flavours to meld and trifle to settle.
Recipe Note
Leftovers can be stored in an airtight container for up to 3 days in the fridge.
