Fine Desserts

Holiday Gingerbread Trifle (Irish Recipe)

4.45 from 18 votes
Serve up a Bold & Delicious dessert with my Holiday Gingerbread Trifle recipe featuring warm Gingerbread, creamy orange filling and cranberries throughout.
Gingerbread Trifle- Perfect dessert for entertaining over the Holiday Season

Hi Bold Bakers!

I’m sharing my favorite Irish Gingerbread recipe and I’ll show you how to make it into a BIG & BOLD Holiday Trifle with gorgeous layers of whipped orange cream cheese filling and cranberry orange sauce. My Holiday Gingerbread Trifle is definitely a crowd pleaser!

 

Watch The Recipe Video!

Holiday Gingerbread Trifle (Irish Recipe)

4.45 from 18 votes
Serve up a Bold & Delicious dessert with my Holiday Gingerbread Trifle recipe featuring warm Gingerbread, creamy orange filling and cranberries throughout.
Author: Gemma Stafford
Servings: 10 portions
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Serve up a Bold & Delicious dessert with my Holiday Gingerbread Trifle recipe featuring warm Gingerbread, creamy orange filling and cranberries throughout.
Author: Gemma Stafford
Servings: 10 portions

Ingredients

  • 1 Cup (8oz/225g)) light brown sugar
  • ¾ Cup (8oz/225g) Treacle/molasses
  • 2 sticks ( 8oz/225g) Butter
  • 3 Cups (16oz/450g) Ap flour
  • 2 tsp Ground ginger
  • 1 Tbsp Cinnamon
  • 2 Whole Eggs
  • 1 ¼ cups (10floz/300ml) Whole milk
  • 2 level tsp Baking soda
  • Cream Cheese Orange Cream :
  • 8 oz cream cheese , room temperature
  • 1/4 cup (2oz/55g) sugar
  • 1 orange , zested and juiced
  • 2 cups heavy cream
  • Cranberry and Orange Sauce :
  • 2 bags (12 oz each) cranberries, fresh or frozen
  • 2 cups (400g/14oz) sugar
  • 1 orange , zested and juiced
  • 2 cups (16oz/45ofloz ) water

Instructions

  • Preheat the oven to 150oC/300oF.
  • Grease and line 2 loaf tins (9x5”)
  • In a pot, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
  • Sift the flour and spices over the mix and stir in. Then whisk in the eggs.
  • Whisk the eggs together and then pour them into the treacle mix.
  • Whisk Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk . You will see it bubble and activate.
  • Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
  • Pour the batter into your prepared tin.
  • Bake at 300oF (150oC) for 45 minutes. Then gently cover the tins with aluminium foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
  • Once the hour is up take them out of the oven, leaving the foil on.
  • Now let them sit on a wire rack in the tins until they are totally cold. The warmth of the cakes steams the cake and you get a beautifully sticky top and a soft moist cake.
  • Store your gingerbread well wrapped in parchment paper and cling wrap. The bread will stay fresh for 3-4 days. Also freezes well.
  • For the Cream cheese orange filling : In the bowl of an electric mixer with a whisk (or in a large bowl with a hand mixer), whisk cream cheese until smooth. Then add sugar, orange zest, juice and cream. Beat until the mix thickens and doubles in size. Store in the fridge until needed.
  • Cranberry and Orange Sauce :In a medium saucepan, combine cranberries, sugar, orange zest and juice and water. Bring to a simmer over low; cook until cranberries begin to burst, 10-12 minutes until it resembles jam and is thick. Remove from heat and let cool completely.
  • To build your trifle: In your presentation bowl, lay in cubes of gingerbread. Top with a thick layer of the orange cream filling. Then generously spoon over your cranberry sauce. Repeat layers again for a BIG and BOLD trifle.

 

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Comments & Reviews

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Amy
Guest
Amy
10 days ago

Just made the gingerbread loaf for the dessert. Had to try a small piece and it’s so good! I love gingerbread, and this is delicious. Can’t wait to put it all together and eat it tomorrow with family! Got some gluten free gingerbread snaps to make one for my husband who is gluten free. And I’m doing one with dairy free cream cheese and almond milk for me. Can’t wait!

Deby Brownd
Guest
Deby Brownd
11 months ago

Love your recipes Gemma! Quick question: if you only have 1 loaf pan, can this recipe be baked in a 9×13 pan?

Leone
Guest
Leone
1 year ago

I’m in Australia & have not been able to find fresh or frozen cranberries – only dried. Any suggestions or substitution?

Malmy
Member
Malmy
1 year ago

Hello Gemma, thank you for this lovely recipe. Just a note to say,…
Steps 4 and 5 are a bit confusing. You’re putting eggs in after the flour here in step 4 and then again in step 5. In the video, you whisk them into the wet ingredients only.
I am making this dessert for our family gathering this Thanksgiving day. I have owned s trifle dish for 3 or 4 years now and have never used it . I hope this recipe will be a show stopper. Thank you for your heart to help bakers everywhere. Lisa Almy

Member
1 year ago

Hi Gemma,
Greetings of the day !
I have a question. Can I make this like a mousse cake ? By baking the gingerbread in a 9 inch round pan and cutting the cake into 3 layers ? Its that I find it so hard to make a mousse. What alterations do I have to make, to the ‘cream cheese orange cream’ to get a mousse like texture when refrigerated ?

Thanks and love,
Shruthi

diana
Guest
diana
2 years ago

are you sure that it is 1 cup of brown sugar? it seems that is very little for three cups of flour. I halved the recipe and used half a cup, and when I tried it, it was extremely bitter.

Emma
Guest
Emma
2 years ago

How far in advance can you assemble this or do you normally assemble close (same day) to the time you serve it? It looks delicious!

Winifred
Member
Winifred
3 years ago

Hi Gemma

I am from Ireland, love your recipes.
just want to know what is Ap flour is

Thanks

Kesia
Member
Kesia
3 years ago

Hi gemma,
Could we use honey instead of treacle?

Darlene Clevenger
Guest
Darlene Clevenger
3 years ago

On your video you said that you were adding salt to the gingerbread recipe, but I don’t see salt listed on the recipe. How much should be added? Also, what is Ap flour?

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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