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Holiday Gingerbread Trifle (Irish Recipe)

4.53 from 36 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

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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)

4.53 from 36 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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Leone
Leone
3 years ago

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

Sandy
Sandy
11 months ago

Hi Gemma – my kitchen is smelling wonderful right now! After the bread cools should it be refrigerated? Thanks for the recipe! 🎄

Ingrid
Ingrid
1 year ago

In the video you mention salt but it is not in the recipe.

Grace M Gorringe
1 year ago

I am making the trifle for Christmas this year! I can’t wait. Question: how long in advance can I make the complete trifle? Will it hold without getting soggy? Thanks!

Beverly Ann Millimen Baker
Beverly Ann Millimen Baker
2 years ago

Hi Gemma, I do have another question
If I use ginger bread cookies should I dip them in left over coffee before I use them? Kinda like what you do with some of your other recipes

Beverly Ann Millimen Baker
Beverly Ann Millimen Baker
2 years ago

Hi Gemma have a another question
When do you plan on doing another challenge and an could it be a holiday recipe. I don’t cook that much but I do love watching you cook.

Beverly A Millimen
Beverly A Millimen
2 years ago

Instead of making it as ginger bread cake could you change the recipe and make it as ginger bread cookies.

I love ginger bread cookies
I like both

Beverly A Millimen
Beverly A Millimen
2 years ago

What if you don’t want to make
Home-made cranberry sauce can you skip that part and just use store-bought

Sue
Sue
2 years ago

Halving the ingredients I did a trial run with this recipe since I plan to take it to a Christmas party I’m going to Christmas Eve. It was fabulous! The cake is moist, the orange/cream cheese filling could be a decadent dessert all on its own and the cranberry/orange sauce is sooo yummy. Put it all together and you have nothing short of perfection! I know this will be a hit with everyone on Christmas Eve. Thanks for another super recipe to add to my repertoire. 🙂

Cynthia
Cynthia
2 years ago

Gemma, usually love your baked goods however this loaf , I followed directions , came out coarse in texture and rather flat in taste. I went back over receipt and notice no salt in ingredients list, may improve taste? I love molasses gingerbread receipts but not a fan of this one. It looked lovely and rose nicely….

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook