Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup persimmon puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1/2 cup chopped pecans
- 1/2 cup pomegranate seeds
Special equipment needed:
- Trifle dish
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together the persimmon puree, sugar, and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the milk, until well combined.
5. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely, then cut it into small cubes.
7. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. To assemble the trifle, layer the cake cubes, whipped cream, chopped pecans, and pomegranate seeds in the trifle dish, repeating until all ingredients are used up.
9. Top with a final layer of whipped cream and sprinkle with additional chopped pecans and pomegranate seeds.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 423
Fat: 24g
Saturated Fat: 13g
Cholesterol: 98mg
Sodium: 295mg
Potassium: 238mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use any type of nut instead of pecans, such as walnuts or almonds.
- If you don't have pomegranate seeds, you can use fresh berries or sliced fruit instead.
Variations:
- You can add a layer of caramel or butterscotch sauce between the cake and whipped cream layers.
- For a boozy twist, you can soak the cake cubes in rum or brandy before assembling the trifle.
Tips and tricks:
- Make sure the cake is completely cooled before cutting it into cubes, otherwise it may crumble.
- You can make the cake ahead of time and store it in an airtight container until ready to use.
- For a neater presentation, pipe the whipped cream onto the trifle layers using a pastry bag.
Storage instructions:
Cover the trifle with plastic wrap and store in the refrigerator for up to 2 days.
Reheating instructions:
This trifle is best served cold, so there is no need to reheat it.
Presentation ideas:
Serve the trifle in a clear glass trifle dish to show off the layers.
Garnishes:
Top with additional chopped pecans and pomegranate seeds.
Pairings:
This trifle pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This dessert is rich and filling on its own, so no side dishes are necessary.
Troubleshooting advice:
- If the cake is too dry, try adding a bit more persimmon puree or milk to the batter.
- If the whipped cream is too runny, try whipping it for a few more minutes until stiff peaks form.
Food safety advice:
Make sure to store the trifle in the refrigerator and discard any leftovers after 2 days.
Food history:
Persimmon pudding is a traditional dessert in the Southern United States, often served during the fall and winter months when persimmons are in season.
Flavor profiles:
This trifle is sweet and nutty, with a hint of warm spices from the cinnamon and nutmeg.
Serving suggestions:
Serve this trifle as a festive dessert for Thanksgiving or Christmas dinner.
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