Gingerbread Trifle With Candied Kumquats And Wine-P

Name: Gingerbread Trifle With Candied Kumquats And Wine-Poached Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups sugar; 1 1/2 cups water; 3 cups sliced seeded kumquats; 2 cups fruity red wine (such as Syrah); 2 cups sugar; 12 ounces fresh or frozen cranberries; 1 cup extra stout (such as Guinness); 1 cup mild-flavored (light) molasses; 1 1/2 teaspoons baking soda; 2 cups all purpose flour; 2 tablespoons ground ginger; 1 1/2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cardamom; 3 large eggs; 1/2 cup sugar; 1/2 cup (packed) dark brown sugar; 3/4 cup vegetable oil; 1 tablespoon minced peeled fresh ginger; 3 8-ounce containers mascarpone cheese* (3 cups); 3 cups chilled heavy whipping cream; 1 1/2 cups powdered sugar; 3 tablespoons Grand Marnier or other orange liqueur; 4 teaspoons finely grated orange peel

Bake this irresistible Gingerbread Trifle With Candied Kumquats And Wine-Poached Cranberries at home. Made with sugar, water, kumquats and fruity red wi…

This Gingerbread Trifle With Candied Kumquats And Wine-Poached Cranberries relies on simple, everyday ingredients such as sugar, water and sliced seeded kumquats. It comes together quickly and makes 4 servings, at about 2908 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Gingerbread Trifle With Candied Kumquats And Wine-Poached Cranberries delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

2 1/2 cups sugar
1 1/2 cups water
3 cups sliced seeded kumquats
2 cups fruity red wine (such as Syrah)
2 cups sugar
12 ounces fresh or frozen cranberries
1 cup extra stout (such as Guinness)
1 cup mild-flavored (light) molasses
1 1/2 teaspoons baking soda
2 cups all purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
3 large eggs
1/2 cup sugar
1/2 cup (packed) dark brown sugar
3/4 cup vegetable oil
1 tablespoon minced peeled fresh ginger
3 8-ounce containers mascarpone cheese* (3 cups)
3 cups chilled heavy whipping cream
1 1/2 cups powdered sugar
3 tablespoons Grand Marnier or other orange liqueur
4 teaspoons finely grated orange peel

1
Stir sugar and 1 1/2 cups water in large saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add kumquats; reduce heat to medium-low and simmer until soft mixture to medium bowl. Cool. Cover and chill until cold. DO AHEAD:
2
Keep chilled.
3
Before using, pour kumquat mixture through strainer; set kumquats aside for trifle. (Reserve syrup for another use.)
4
Stir wine and sugar in large saucepan over medium heat until sugar dissolves. Increase heat and boil wine mixture 5 minutes. Add cranberries and simmer until soft but still intact, about 5 minutes. Transfer mixture to medium bowl. Cool. Cover and chill until cold. DO AHEAD:
5
Keep chilled.
6
Before using, pour cranberry mixture through strainer; set cranberries aside for trifle. (Reserve syrup for another use.)
7
Combine stout and molasses in large saucepan. Bring to boil over medium-high heat, stirring occasionally. Remove from heat; stir in baking soda (mixture will foam up). Let stand until completely cool, about 1 hour.
8
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350u00b0F. Generously butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour; tap out excess. Whisk 2 cups flour and next 6 ingredients in large bowl to blend. Whisk eggs and both sugars in medium bowl to blend. Whisk oil, then stout mixture into egg mixture. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger. Divide batter among prepared pans (about 12/3 cups for each).
9
Place 2 cake pans on top rack and 1 cake pan on bottom rack of oven. Bake until tester inserted into center of cakes comes out clean, reversing position of pans halfway through baking, about 28 minutes total. Cool cakes in pans on rack 15 minutes. Invert cakes onto racks; cool completely. DO AHEAD:
10
Wrap in plastic; store at room temperature.
11
Using electric mixer, beat mascarpone in large bowl until smooth. Add all remaining ingredients and beat until peaks form and mixture is smooth (do not overbeat or mixture may curdle). Cover and chill up to 2 hours.
12
Using serrated knife, cut each of 2 cakes in half horizontally for a total of 4 cake layers. (Reserve remaining cake for another use.) Trim 1 cake layer to 7-inch round. Place trimmed cake round in bottom of 7 3/4-inch-diameter, 43/4-inch-deep trifle dish. Scatter scant 1/2 cup drained kumquats in single layer over cake. Top with 11/3 cups mascarpone cream, spreading evenly to sides of dish. Sprinkle 1/2 cup drained cranberries over. Repeat 2 more times with cake layer, kumquats, mascarpone cream, and cranberries. Top with fourth cake layer. Spread 1 1/3 cups mascarpone cream over. Spoon remaining cream into pastry bag fitted with large star tip. Pipe rosettes of mascarpone cream around top edge of dish. Tent loosely with foil; chill at least 4 hours. DO AHEAD:
13
Keep chilled. Cover and chill remaining kumquats and cranberries separately.
14
Scatter remaining kumquats and cranberries over center of trifle and serve.

2908

kcal

Calories

142

Fat

380

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 1/2 cups sugar, 1 1/2 cups water, 3 cups sliced seeded kumquats, 2 cups fruity red wine (such as Syrah), and more.

Yes, Gingerbread Trifle With Candied Kumquats And Wine-Poached Cranberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2908 kcal
Category
Baking & Desserts

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