Elissa's Scottish Trifle
Lemon Butter Pound Cake (See Recipe Below)
Milk Custard (See Recipe Below)
1 Jar Raspberry Preserves
2 Cups Canned Sliced Peaches (with ½ cup of its own juice)
¼ Cup Brandy
2 Cups Fresh Blackberries and Raspberries
Whipped Cream (See Recipe Below)
Lemon Butter Pound Cake
Serving Size: 12
2 Cups Flour
1/4 Teaspoon Salt
1 Cup Butter
1 3/4 Cups Sugar
1 1/2 Teaspoons Vanilla Extract
3 Tbsp Lemon Juice
Basic Milk Custard
1 Cup Milk (Any percentage of milk fat will work. I use fat free)
2 Egg Yolks (Slightly Beaten)
1/2 Cup Sugar
1/2 Teaspoon Vanilla Extract
1 Cup Heavy Cream
1 Teaspoon Vanilla Extract
1 Tablespoon Sugar
Preheat the oven to 325 F. Lightly grease and flour a 9 x 5 inch loaf pan. Set aside. Sift together the flour and salt. Set aside. In the large bowl, use an electric mixer to beat the butter until very light and creamy. Add the sugar gradually and continue beating for 5 minutes until mixture is very fluffy.
Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice. Fold in the dry ingredients, mixing just until the batter is smooth and blended. Spoon the batter into the prepared pan. Bake for 1 1/4 hour, or until a knife inserted in the center of the cake comes out clean. Cool on a rack for about 10 minutes. Remove the cake from the pan cool thoroughly.
In a small pan on low heat, blend Milk and Egg Yolks. Stir frequently, watching to prevent mixture from curdling or burning. Milk will eventually start to thicken. Slowly add Sugar, and Vanilla Extract and mix until dissolved. Remove from heat. Custard will continue to thicken as it cools.
In a small bowl drain the juice from the Sliced Peaches and add the Brandy. Mix and set aside. Slice the lemon Pound Cake into 12 even slices. Spread each slice with Raspberry Preserves and place it in a layer in a glass baking dish. Spread a layer on peaches and berries over the cake and raspberry layer. Reserve about 1/2 Cup of Berries for later. Repeat layers until all the ingredients are gone. Pour hot custard mixture over the layers, coating the entire contents. Place in the fridge uncovered for 30 minutes, or until custard cools. Cover and return to fridge until ready to use.
n a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Top with Whipped Cream, leftover berries, and serve. Serves about 10-12 people.
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