30 Days of Holiday: Orange Marmalade Trifle

 

For some reason,  the only Thanksgiving leftover that gets any attention used to have feathers!  I don't know about you, but I always have leftover cake!  For one thing, I only eat cake the "day of".  For another thing, I'm the only person in my family who really loves cake.

However, if I turn that cake into trifle, a line forms.  Fights break out.  Plates are rattled and the air is filled with a hum.   Mmmmmmm......

What's In It:

3 eggs (Thank you Pat, Chloe, Sylvia, and Lucy!)

1/4 c. granulated sugar

2 c. milk (Hormone free, Thank you)

1/2 tsp. vanilla

Loaf pan filled with leftover cake (Use what you like.  The nice thing about this recipe is that orange marmalade compliments everything from chocolate cake, to pound cake, to spice cake.  Whatever you've got, chunk it up and pile it in a loaf pan.)

1 10 oz jar orange marmalade

1/2 c. chopped nuts (Hazelnuts, pecans, and almonds make good choices)  Reserve several whole nuts for garnish.

3 tbl. Grand Marnier (May also use brandy, rum, or apricot nectar)

1 c. whipped topping (I use Cool Whip)

Candied orange peel (optional)

How To Make It:

Let's make the custard! (Homemade custard makes ALL the difference!)

Beat eggs and granulated sugar in medium saucepan until combined. 

Stir in milk.

Cook and stir over medium heat until mixture coats metal spoon.  Remove from heat.

Stir in vanilla.

Place pan in ice water to cool quickly.

Pour cooled custard into bowl and cover with plastic wrap.

Chill for 1 hour.

Heat marmalade just until melted.  Set aside.

Arrange half of the cake pieces in the bottom of a 2-quart glass serving bowl.  (If you've got a trifle dish, great!  Use it!  If not, don't despair.  Nine times out of ten, I use a large mixing bowl left over from a mixer that quit working years ago.  Trust me, after the first bite, everyone will forget what it was served in.)

Drizzled cake with 1/2 of the marmalade.

Sprinkle with 1/2 the chopped nuts.

Sprinkle with 1/2 the liqueur.

Spoon 1/2 of the custard over all.

Layer with remaining cake, marmalade, nuts, liqueur and custard.

Cover and chill for at least 2 hours.  (Overnight is even better.)Just before serving, garnish with candied orange peel and/or whole nuts.