Ginger cake and eggnog trifle

Ginger cake and eggnog trifle


80 people made this

About this recipe: This is a fantastic trifle to be served during Christmastime. Crumbled ginger cake is layered with an eggnog-flavoured vanilla dessert and whipped cream, then sprinkled with dried cranberries and ginger nuts.

Jen Graham

Serves: 20 

  • 415g ginger cake mix
  • 750ml eggnog
  • 145g instant vanilla dessert mix, such as Angel Delight
  • 500ml double cream
  • 4 tablespoons caster sugar
  • 2 teaspoons vanilla extract
  • 30g sweetened dried cranberries, chopped (optional)
  • 2 tablespoons ginger nut biscuit crumbs

Prep:20min  ›  Cook:30min  ›  Extra time:6hr cooling  ›  Ready in:6hr50min 

  1. Prepare ginger cake mix and bake according to package instructions (any size tin). Cool completely.
  2. Place the dessert mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate until the ginger cake is cool and you are ready to assemble the trifle.
  3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
  4. Crumble 1/2 of the ginger cake into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog mixture over the ginger cake, then spread 1/2 of the whipped cream on top.
  5. Repeat the layers with the remaining ginger cake, vanilla dessert and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and biscuit crumbs before serving.

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