Luxardo Cherry Trifle with Botlle

Luxardo Cherry Trifle

Luxardo Cherry Trifle

According the Oxford Dictionary a Trifle is British noun meaning.

a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream.

I love trifles as they are a great way to use odd pieces of  this and that and compose into a comforting dessert enjoyed by all. You can make a large one or series of smaller individual ones for your guest in glasses when entertaining. I have served trifles when catering and they are always well received. I’m not going to provide an exact recipe , but show you how I assembled this through pictures and words. Add your own embellishments. I used Luxardo products as my flavor basis and theme. I love the richness, sweetness, aroma and flavor of the luxurious maraschino cherry  liqueur. A jar of the cherries is really a worthwhile splurge to amp up your cocktails, deserts, or mocktails. My new thing as the weather gets warmer is to add a cherry and some of the syrup to my lemonade.  This trifle uses both the liquer and about half the jar of cherries. You can use more if you wish.


The Components of The Trifle are:

Close up of Cherry Trifle

Crème Anglais ( a thin custard) ( Here is a good recipe you will need to double.)  Save half of your crème to fold into the  Whipped Cream.

I actually used 7 yolks, and 3/4 cup of sugar that I grinded old dried vanilla beans in ( I never throw anything away and this was left from homemade extract). You can infuse a split vanilla bean in the milk/cream as it heats. I wanted a yolkier custard. Be sure not to overcook as it will curdle and scramble quick. If it does, you may save it by running it through a blender. It should coat a spoon but it wont be very thick. Also another pro tip is to strain your custard  through a fine mesh sieve when complete, before cooling.

Heavy Cream whipped ( I always use 40 percent heavy whipping cream)

( About 3-4 cups whipped until stiff. Add some  of Luxardo Cherries syrup and a few teaspoons of sugar to sweeten. You will be adding sweetened  cooled cream anglais  to this as well, so be careful with the sugar.

Frozen Cake ( yellow cake, pound cake, chocolate cake , etc.) I always have some plain cake in the freezer left over from a project. You want a denser cake to absorb the liqueur.

Luxardo Liqueur

Luxardo Cherries

Cocoa Powder

Step One:

Make a Bottom layer of Frozen Cake cut into cubes. Drizzle Luxardo Liquor over the cake to soak.  Don’t over drench.

Soak the Cake with Luxardo Liquer

Step Two:

Pour Crème Anglais over the soaked cake

Pour Creme Anglais on top of  Luxardo soaked cake




Step Three:

Add some Luxardo Cherries sporadically around the edge.

Add Luxardo Cherries

Step Four:

Cover first layer with Whipped Cream mixed with half of the Cream Anglais. Add some of the Luxardo cherry syrup to the mix and fold gently. Be sure your bowl is cold  when whipping.

WhIpped Cream mixed with Creme Anglais for Luxardo Cherry Triffle

Step Five:

Repeat all the steps until bowl is filled. Sprinkle top with a dusting of Cocoa Powder.

Chill and allow to set for several hours before serving , so the flavors meld.







Hummingbird Cake from Tates Bake Shop Cookbook and a Giveaway

I love success stories such as Kathleen King’s from Tate’s Bake Shop in South Hampton. Her fans are legion from Gwyneth, Rachel Ray and Ina Garten, who wrote the forward for the Tate’s Bake Shop Cookbook.  From tasting the cookies,reading about her and Tate’s, I see Kathleen King is a perfectionist. Her baked goods are Americana, simply. For all the macarons, financiers, and elaborate tortes, there is a simple perfection in American Pastry that cant be rivaled. Tate’s cookies are crisp and buttery , and taste like something I would bake myself. And that’s what won me over.

Thumbing through Tate’s Bake Shop Cookbook with a foreword from Ina Garten, I knew I had to make the Hummingbird Cake. I have heard of this cake only recently and was intrigued. A Southern favorite similar to carrot cake , but composed of bananas, pineapple,pecans, and in this particular recipe coconut. It’s a simple,wholesome cake that any banana fan,will love. I took extra liberty and added some rum  to the cream cheese frosting , as these ingredients screamed for it in my opinion.

According to Kathleen…

“All the recipes in this book should take less time to make than it would to go to a store to buy a commercially prepared baked good…”

The Giveaway

I am offering a giveaway for one lucky reader in the United States.Please leave a comment to be eligible.I will chose one winner from a random drawing by Saturday December 4, 2010.

You will have an extra chance of winning if you become a fan of Tate’s on Facebook. Please let me know on your comment here if you did join their Fan Page .

You will receive a gift box of Tate’s Cookies and The Tate’s Bake Shop Cookbook.

All of my readers can use this discount  code  “cookie” until December 31 for 15% off any purchase.


Tate’s Bake Shop Hummingbird Cake

adapted from Tate’s Bake Shop Cookbook by Kathleen King

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 1 3/4 cups sugar
  • 3 large eggs
  • 2 cups of very ripe mashed bananas
  • 1 8z can crushed pineapple drained
  • 1 cup unsweetened desiccated coconut (Angel Flake can be used if other item is unavailable)
  • 3/4 cup chopped pecans
  • 1 tablespoon vanilla

* I decorated my cake with ground pecans

  1. Preheat oven to 350 F.
  2. Grease two 9×2 inch cake pans. Line bottoms with parchment.
  3. In a large bowl mix together flour, baking soda, cinnamon , and salt.
  4. In another large mixing bowl , beat together oil and sugar. Add the eggs one at a time and mix well.
  5. Scrape down the sides.
  6. Add the mashed bananas, pineapple, coconut, and pecans, and vanilla.
  7. Mix well.
  8. Add the flour mixture, and scrape down sides to ensure all is mixed well.
  9. Divide the mixture evenly between both cake pans. Fill until almost full, as this cake batter does not rise too much.
  10. Bake cake for 40-45 minuted or until a cake tester or toothpick stuck int eh center comes out clean.
  11. Cool cake in pans for 10 minutes.
  12. Turn them out onto a wire rack and let cool completely.
  13. Ice with cream cheese frosting or whipped cream.