Fine Desserts

Holiday Gingerbread Trifle (Irish Recipe)

4.52 from 35 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)

4.52 from 35 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
2 years ago

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

Ingrid
Ingrid
3 months ago

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

Grace M Gorringe
3 months 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

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

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
5 months 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
5 months 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
1 year 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
1 year 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….

Amy
Amy
1 year 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!

About Us

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!